Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent (about 5 minutes).

Stir in the bell peppers and garlic; cook until soft (about 5 more minutes).

Sprinkle in the cumin, paprika, salt, and pepper; stir to combine.

Pour in the diced tomatoes with juice and let simmer for 10 minutes until thickened.

Create wells in the tomato mixture and crack an egg into each well. Cover and cook until egg whites are set but yolks remain runny (6–8 minutes).

Garnish with chopped herbs before serving hot with crusty bread or pita.