This one-pan skillet builds a deeply spiced tomato base with smoked paprika, cumin, coriander, and a spoonful of harissa, simmered with onion and red bell pepper until it turns thick and richly flavored. Eight eggs are nestled right into the sauce and gently cooked until the whites set and the yolks reach whatever doneness you like, so every bite gets a mix of silky yolk and bold, smoky sauce. A finishing scatter of fresh cilantro and parsley brightens the whole dish without weighing it down. It's built on olive oil, garlic, vegetables, and tomatoes — exactly the kind of produce-forward, olive-oil-based cooking this way of eating is all about, which makes it a genuinely solid choice for a Mediterranean-style table. Serve it straight from the skillet with crusty bread for scooping, and you've got a satisfying breakfast, brunch, or easy dinner in one pan.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic, smoked paprika, cumin, coriander, and cayenne to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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