Deeply spiced tomato sauce is the whole show here — onions and both colors of bell pepper get cooked down until sweet and soft, then bloomed with cumin, smoked paprika, and coriander before crushed tomatoes go in for a slow simmer that turns the whole pan a deep, rusty red. Eggs are nestled right into the sauce and gently steamed under the lid until the whites are fully set and the yolks stay just barely soft, so every scoop gets a little of that runny richness mixed into the sauce. Fresh parsley and cilantro scattered over the top at the end keep things bright and herby against all that warm spice. It's a one-skillet meal with real depth of flavor, no dairy or grains anywhere in sight, and it comes together fast enough for a weeknight but feels special enough for a weekend brunch. This is a genuinely solid pick for a Whole30 kitchen — hearty, satisfying, and built entirely from vegetables, eggs, and spice.
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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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