Sink a spoon into this skillet and you'll find eggs baked into a thick, spiced tomato sauce that's built for scooping. Diced bell peppers and sliced scallions get cooked down until soft and sweet, then bloomed with cumin, smoked paprika, coriander, and a touch of cayenne for warmth without overwhelming heat. Crushed tomatoes simmer down into a deep, glossy sauce that's the perfect landing spot for eight eggs, cracked in and gently set until the whites hold and the yolks stay just soft enough to break over the sauce. A finish of fresh parsley brightens every bite straight from the pan. Serve it with a gluten free bread or spoon it over rice, and this one-skillet favorite fits neatly into a gluten free spread.
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Heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and diced bell peppers and cook, stirring occasionally, until the peppers are softened and the scallions are wilted, about 7–8 minutes.
Add the cumin, smoked paprika, coriander, and cayenne to the skillet and stir constantly until the spices are fragrant and coat the vegetables, about 1 minute.
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