In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and chopped onion, cooking for about 5 minutes until the onion is translucent.

Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking for an additional minute to release the flavors.

Add the crushed tomatoes and their juice to the skillet, breaking up the tomatoes with a spoon. Season with salt and pepper, then let the mixture simmer for a few minutes.

Create small indentations in the tomato sauce using the back of your spoon, then crack the eggs into these wells. Cook the eggs for 5 to 8 minutes, or until they reach your desired level of doneness. Covering the skillet with a lid can speed up the cooking process.

Sprinkle chopped cilantro and parsley over the dish just before serving.