This one-pan classic simmers a rich tomato base loaded with softened onion, red bell pepper, and garlic, brightened with cumin, sweet and smoked paprika, and just a touch of cayenne for warmth. Good olive oil goes in right from the start, building a deeply savory sauce that thickens beautifully over the stove before eggs are nestled into shallow wells and gently poached right in the skillet. The yolks stay soft and glossy while the whites set, giving you that irresistible dip-your-bread moment straight from the pan. Fresh parsley scattered over the top adds a clean, herby finish that balances all that warm spice. It's a naturally vegetable-forward, olive-oil-driven dish that fits beautifully into a Mediterranean way of cooking, and it comes together in one skillet with minimal cleanup. Serve it straight from the pan with warm bread for scooping, and you've got a satisfying, produce-packed meal any time of day.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, sweet paprika, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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