Simmered onions and red bell pepper build a sweet, jammy base, brightened with garlic, cumin, smoked paprika, and a touch of cayenne for warmth. Crushed tomatoes cook down into a thick, deeply spiced sauce that turns a rich brick-red as it simmers on the stove. Eggs are cracked right into shallow wells and gently steamed under a lid until the whites set and the yolks stay soft and jammy at the center. A scatter of fresh parsley and cilantro finishes the skillet with a pop of color and brightness right before it hits the table. Served straight from the pan with crusty bread for scooping, this one-skillet favorite is a natural fit for a vegetarian kitchen and comes together with everyday pantry spices you likely already have on hand.
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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, smoked paprika, coriander, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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