Dice the onion and sauté over medium heat for 5 minutes, until it starts to soften. Then add the garlic.

Next, chop the red bell pepper and sauté it with the onion for 5-7 minutes.

Add the tomato paste, canned diced tomatoes, and all the spices to the pan. Stir to combine and then simmer for 15 minutes. The amount of spices doesn't have to be exact; you can adjust them to your taste.

When you notice the water has evaporated and the tomato changes color, use a spoon to create several wells to 'nest' the eggs, being careful not to break the yolk. Cover the pan with its lid and cook on low heat for 10-15 minutes.

Garnish with fresh parsley.