Ingredients

• 3 tablespoons olive oil
• 1 medium red onion, sliced
• 1 bell pepper (red or orange), thinly sliced
• 1 Bird’s eye chili pepper, finely sliced
• 2 cloves garlic, crushed
• 1 tablespoon paprika powder
• 2 teaspoons ground cumin
• 1 large can crushed tomatoes
• Salt and pepper
• 8 eggs 

Directions:

1. In a large skillet, heat olive oil.  Add onion, pepper and chili until vegetables soften.  Add garlic, paprika and cumin.  Cook until fragrant, about 2 minutes.  Add tomatoes, salt and pepper to taste and simmer for 10 minutes.
2. Using a large spoon or ladle, make a small well on the side of the pan and break one egg into the well.  Repeat with remaining seven eggs.  Carefully spoon a little of the sauce over each egg.  Simmer mixture on lowest heat until eggs are set but still runny, about 8 minutes.
3. Add some additional salt and pepper if desired and serve with crusty bread.