Simmered peppers and scallions build a deeply savory base, and a blend of cumin, smoked paprika, coriander, and cayenne turns the crushed tomatoes into a rich, gently spiced sauce that thickens as it cooks. Eggs are cracked right into shallow wells and gently poached in that sauce until the whites set and the yolks stay soft and jammy at the center. It's a one-skillet meal packed with bold North African–inspired flavor, finished with fresh parsley for brightness. Serve it straight from the pan while it's hot and the yolks are still runny. This is a satisfying, vegetable-forward dish that fits neatly into a Paleo kitchen without any fuss.
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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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