Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and red bell pepper, cooking until the onion becomes translucent, about 5-7 minutes.

1. Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
2. Stir in the diced tomatoes, tomato paste, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together. Adjust seasoning as needed.
3. Make small wells in the sauce using a spoon, then crack the eggs into the wells. Be careful not to break the yolks.
4. Cover the skillet with a lid and cook the eggs on low to medium heat for 5-10 minutes, or until the whites are set but the yolks remain runny. Adjust cooking time for firmer eggs if desired.
5. Remove from heat, garnish with fresh parsley or cilantro, and optional toppings like crumbled feta or olives. Serve with warm crusty bread for dipping.