Heat the olive oil in a large skillet with a tight-fitting lid over medium heat. Add the chopped onion and diced red bell pepper, cooking for 5 to 7 minutes until the vegetables are softened and the onion is lightly golden.

Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for about 1 minute until the spices become highly fragrant, stirring constantly so the garlic does not burn.

Pour in the crushed tomatoes, season generously with salt and black pepper, and stir well to combine. Bring the mixture to a gentle simmer, reduce the heat to medium-low, and let it cook uncovered for 10 minutes until the sauce deepens in color and thickens slightly.

Using the back of a spoon, make 4 small wells in the simmering tomato sauce. Carefully crack one large egg into each well, ensuring the yolks stay intact.

Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are just set but the yolks remain soft and runny. Watch closely during the last few minutes to prevent overcooking the yolks.

Remove the skillet from the heat and garnish generously with chopped fresh cilantro or parsley. Serve immediately straight from the pan, offering warm pita or crusty bread on the side for scooping.