Every ingredient here checks out clean: olive oil, onion, bell pepper, garlic, smoked paprika, cumin, coriander, cayenne, harissa, crushed tomatoes, and eggs are all straightforward, whole-food staples with nothing to work around. That means this skillet is genuinely great material to name in detail. A fragrant, deeply spiced tomato sauce simmers down with smoked paprika and harissa until it's rich and slightly thick, then eight eggs poach right in the sauce until the whites set and the yolks stay glossy. Fresh cilantro and parsley scattered over the top add a bright, herby finish that cuts through the smoky heat. Scoop it straight from the pan for a one-skillet breakfast or easy dinner that leans entirely on real vegetables, warm spices, and eggs. It's a satisfying, no-fuss dish that fits naturally into a Paleo kitchen.
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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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