Simmered peppers and scallions build a deeply savory base, bloomed with cumin, smoked paprika, and a hit of cayenne for warmth. Crushed tomatoes turn that mixture into a thick, glossy sauce that's the perfect landing spot for eggs cracked directly into the skillet and gently poached until the whites set and the yolks stay just barely soft. Garlic-infused oil keeps every bite full of that classic garlicky backbone without a single clove to chop. Serve it bubbling straight from the pan with a spoon ready for scooping — it's a satisfying, vegetable-forward breakfast or dinner that fits neatly into a Whole30 kitchen. Skip the bread on the side and it's just as good on its own, sauce and all.
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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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