Simmered peppers, onion, and garlic build a deeply savory base, spiced with cumin, smoked paprika, and coriander until the kitchen smells incredible. Crushed tomatoes cook down into a thick, glossy sauce that turns a rich brick-red, ready to cradle eggs cracked right into the pan. Each egg poaches gently in the sauce until the whites set and the yolks stay soft and jammy in the center — the kind of one-pan breakfast that feels indulgent but is built entirely from real vegetables, spices, and eggs. A scatter of fresh parsley and cilantro at the end brightens every bite and makes it look as good as it tastes. Scoop it straight from the skillet with a spoon and you've got a satisfying, protein-packed meal that fits easily into a Paleo lineup. It's a great one to put on repeat for brunch or a fast weeknight dinner.
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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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