Olive oil
Chopped onions, 1 1/3 cups, finely minced
One cup of thinly sliced bell peppers
Two cloves of garlic, finely minced
How To Make:

Heat the olive oil in a skillet.
Stir in the finely chopped onion and thinly sliced bell peppers.
Add to it 2 cloves of minced garlic; cook and stir until all the vegetables have softened and the onion has turned translucent, for about 5 minutes.
Combine the tomatoes, a whole teaspoon ground cumin, 1 tsp paprika, salt, and one finely chopped chilli pepper into a bowl and mix it briefly.
Pour the tomato mixture into the skillet, and stir to combine.
Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.
Make four indentations in the tomato mixture for the eggs.
Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they are firm but not dry, about 5 minutes.