This one-pan classic simmers onions, red and green bell peppers, and garlic in olive oil until soft and fragrant, then builds a rich, spiced tomato base with cumin, smoked paprika, and coriander. Whole peeled tomatoes crush down into a deep, thickened sauce that's the perfect landing spot for eggs cracked right into the skillet and gently set until the whites are firm and the yolks stay soft. A scatter of fresh parsley and cilantro finishes it with a bright, herby lift before it goes straight from stovetop to table. It's built entirely on olive oil, vegetables, herbs, and eggs — a genuinely satisfying fit for a Mediterranean way of eating. Serve it with a spoon and something to scoop up the sauce, because you'll want every last bit of it.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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