Deeply spiced tomato sauce is the heart of this skillet dish — onions and bell pepper cooked down until sweet, then bloomed with cumin, smoked paprika, coriander, and a touch of cayenne before crushed tomatoes go in for a slow simmer. Six eggs are cracked right into the thickened sauce and gently poached until the whites set and the yolks stay soft and spoonable. Fresh parsley and cilantro scattered over the top add a bright, herby finish that cuts through the richness. It's a one-pan meal that's deeply satisfying without any grains, beans, or dairy weighing it down, which makes it an easy, natural fit for a Whole30 kitchen. Serve it straight from the skillet with a spoon ready to scoop up every bit of sauce.
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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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