Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden.

Add the bell pepper and cook for another 4-5 minutes until tender. Stir in the minced garlic and cook for 1 minute until fragrant.

Add cumin, paprika, and cayenne to the vegetables. Stir constantly for 30-60 seconds until the spices are fragrant and well combined.

Pour in the crushed tomatoes, salt, and black pepper. Bring to a gentle simmer, then reduce heat to medium-low and let the sauce simmer for 12-15 minutes, stirring occasionally, until it thickens slightly.

Taste and adjust seasoning as needed. The sauce should be flavorful and slightly thick but still saucy.

Using a spoon, create 6 small wells in the sauce. Carefully crack each egg into a small bowl first, then gently slide into each well.

Cover the skillet and cook for 8-12 minutes, depending on how runny you prefer your yolks. For runny yolks, aim for 8-10 minutes.

Remove from heat and let stand for 2-3 minutes. Sprinkle with fresh cilantro and parsley.

Serve immediately with warm crusty bread for dipping. Provide spoons and forks for each person.