Photo: Kate Sears; Styling: Gerri Williams for James Reps
2 tablespoons olive oil
1 small onion, sliced
Salt and pepper
3 bell peppers, any color, seeded and sliced
3 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1 teaspoon sugar
8 large eggs
How to Make It
Warm oil in a large skillet over medium heat. Add onion, season with salt and cook, stirring, until onion is translucent, about 5 minutes. Add peppers; cook until tender, about 3 minutes, stirring twice. Add garlic. Sauté 30 seconds.
Add tomatoes with juice. Stir. Raise heat to medium high. Bring to a boil, reduce heat to medium and simmer until thickened, 7 to 10 minutes, stirring occasionally. Add tomato paste, spices, sugar and 1 cup water; stir. Season with salt and pepper.
Using a spoon, make 8 indentations in the sauce; break an egg into each. Season with salt and pepper, cover skillet, reduce heat to low and cook until whites are opaque and yolks are cooked as you like them, about 4 minutes for runny and 5 minutes for firm.