Heat a tablespoon of olive oil in a large pan over medium heat.

Add the onion and garlic and cook until softened.

Add cumin, paprika, chilli flakes, and black pepper.

Stir to coat everything and cook for a few minutes.

Add red pepper and chopped tomatoes.

Cover and cook for ~15 minutes, stirring occasionally.

Season with salt and pepper.

Make 3 wells in the sauce and crack in the eggs.

Gently spoon sauce over the egg whites without disturbing the yolks.

Cover and cook for ~5 minutes until the whites are set.

Garnish with parsley and serve with bread.