This vibrant one-pan skillet builds a deeply spiced tomato base with smoked paprika, cumin, coriander, and a bold spoonful of harissa, simmered with sweet bell pepper and onion until rich and thick. Eight eggs are cracked right into the sauce and gently steamed under a lid until the whites set and the yolks turn creamy or firm, however you like them. A scattering of fresh cilantro and parsley finishes it off with a bright, herby lift that balances all that smoky depth. It's the kind of meal that comes together in one skillet and gets scooped up straight from the pan, making it an easy, satisfying option for a vegetarian table. Serve it with warm bread for dipping and you've got a fast, flavor-packed breakfast, lunch, or dinner that never feels like it's missing anything.
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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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