This vibrant one-pan dish simmers diced red bell peppers and sliced scallions in fragrant garlic-infused oil until soft, then gets built into a deeply spiced tomato sauce loaded with cumin, smoked paprika, coriander, and a hit of cayenne. Crushed tomatoes cook down until thick and rich in color, creating the perfect base for cracking whole eggs directly into the skillet. Each egg nestles into its own little well, gently poaching in the sauce until the whites set and the yolks stay soft and glossy at the center. A scatter of fresh parsley brightens every bite, and the whole skillet comes to the table bubbling hot with bread or rice for scooping up the sauce. It's a satisfying, vegetable-forward breakfast or dinner that fits naturally into a vegetarian spread, no meat required to make it feel hearty and complete.
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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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