Onions, bell peppers, and garlic get gently sautéed in olive oil until soft and sweet, then bloomed with cumin, smoky paprika, and a touch of cayenne for real depth. Crushed tomatoes simmer down into a rich, thick base, and whole eggs are cracked right into the sauce and gently poached until the whites set and the yolks stay lush and runny. It's a one-skillet meal loaded with vegetables and protein, finished with a scatter of fresh parsley for brightness. Serve it straight from the pan with a spoon and you've got a satisfying, wholesome dish that fits neatly into a Paleo kitchen. This is the kind of skillet meal you'll want on repeat, whether it's breakfast, lunch, or a easy weeknight dinner.
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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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