Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion and sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.

Add the bell pepper and sauté for 5–7 minutes over medium heat until softened.

Add tomatoes and tomato paste to pan; stir till blended. Add spices, stir well, and allow mixture to simmer over medium heat for 5–7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4–5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10–15 minutes or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.