Heat olive oil in a large skillet over medium heat. Add the diced onions, sliced bell peppers, and minced garlic. Cook for 5 minutes or until onions become translucent.
Add paprika and cumin. Sauté until fragrant, about 1 minute.
Pour the can of tomatoes and stir until combined with all other ingredients. Bring the sauce to a simmer. Cook for about 5 minutes or until the tomato juice thickens a little. Stir occasionally.
Using a wooden spoon, make six small wells in the tomato mixture. Gently crack the eggs into each of the wells.
Lower the heat and cook the eggs for 5 minutes or until the eggs are done to your liking. You can also cover the skillet with a lid to expedite this step. Keep an eye on the eggs if you cover.
When the eggs are ready, season with salt and pepper.
Garnish with freshly chopped cilantro and parsley before serving. Enjoy!
