Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.

Add one diced medium onion and one diced red bell pepper to the pan and sauté for about 5 minutes.

Stir in 3 chopped garlic cloves, 1 teaspoon of paprika, and 1 teaspoon of cumin. Cook for an additional minute.

Pour in a 28-ounce can of whole peeled tomatoes, season with salt and pepper, and simmer for 10 minutes.

Create wells in the sauce and crack 6 large eggs into each well. Cover and cook for 5-8 minutes.

Remove from heat, garnish with fresh cilantro and parsley, and serve hot with pita or crusty bread.