2 tbsp vegetable oil

5–6 large eggs (at room temperature)

1 medium onion, diced

1/2 red bell pepper, diced

1 medium potato, diced

4 garlic cloves, minced

1 can (28 oz / 795 g) crushed tomatoes

1/2 tsp salt (more to taste)

1/2 tsp black pepper

1/2 tsp sugar (optional)

1/2 tsp paprika

1/2 tsp ground cumin

Fresh cilantro or parsley, for garnish

Optional: sliced avocado, cheese (feta, Parmesan, mozzarella)

To serve: toasted bread, pita, or naan

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Heat oil in a large skillet over medium heat. Add onion, bell pepper, and potato; cook for 4–5 minutes, stirring often, until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in crushed tomatoes, salt, pepper, sugar, paprika, and cumin. Mix well, then cover and simmer on low for 3–4 minutes.
Make small wells in the sauce with a spoon and crack an egg into each well. Lightly season eggs with salt and pepper.
Cover and cook on low 5–8 minutes, until whites are set and yolks reach desired doneness.
Remove from heat. Top with cilantro or parsley, plus optional avocado or cheese. Serve immediately with bread for scooping.