Heat a generous drizzle of olive oil in a large sauté pan over medium heat for about 1-2 minutes until it shimmers.

Add the diced medium onion and red bell pepper, cooking for approximately 5 minutes until soft and translucent.

Stir in chopped garlic and spices, cooking for an additional minute until fragrant.

Pour in the whole peeled tomatoes, breaking them down with a spoon, and season with salt and pepper. Simmer for about 10 minutes.

Create small wells in the sauce, crack the eggs directly into each well, and cook for 5-8 minutes until the whites are set.

Remove from heat and sprinkle chopped cilantro and parsley over the top before serving.