Heat the olive oil in a large skillet with a lid over medium heat. Add the chopped onion and red bell pepper. Cook for 5 to 8 minutes until the vegetables soften and start to turn translucent.

Stir in the minced garlic, cumin, paprika, and chili powder. Cook constantly for about 30 seconds until the spices become highly fragrant.

Pour in the canned crushed tomatoes, salt, and black pepper. Stir well and lower the heat to medium-low. Allow the sauce to simmer uncovered for 10 to 15 minutes until it thickens slightly

Pour in the canned crushed tomatoes, salt, and black pepper. Stir well and lower the heat to medium-low. Allow the sauce to simmer uncovered for 10 to 15 minutes until it thickens slightly

Use the back of a spoon or a spatula to make 6 evenly spaced wells in the thickened sauce. Gently crack one egg into each well.

Cover the skillet with its lid. Let it cook on low heat for 5 to 8 minutes. The egg whites should be fully set and opaque, but the yolks should remain soft and runny

Use the back of a spoon or a spatula to make 6 evenly spaced wells in the thickened sauce. Gently crack one egg into each well.

Cover the skillet with its lid. Let it cook on low heat for 5 to 8 minutes. The egg whites should be fully set and opaque, but the yolks should remain soft and runny