Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 5 minutes until softened.

Stir in minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.

Pour in crushed tomatoes and salt. Simmer for 5-7 minutes until sauce thickens slightly.

Using a spoon, make 6 small wells in the tomato sauce.

Crack one egg into each well. Cover the skillet with a lid.

Cook for 5-7 minutes until egg whites are set but yolks are still runny, or longer if you prefer firmer yolks.

Remove from heat, sprinkle with fresh parsley, and serve immediately with crusty bread.