2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 red bell pepper, seeded and diced
1/4 tsp salt
1/4 tsp black pepper
3 medium garlic cloves, minced
1/2 tsp smoked paprika
1/2 tsp ground cumin
Pinch of cayenne pepper, optional
1 28-ounce can crushed tomatoes
1 cup fresh spinach, chopped
3 to 5 eggs
ΒΌ cup fresh parsley leaves

Heat the oil over medium in a large lidded stainless steel pan or cast-iron skillet. Add the onion, red pepper, salt, and pepper and cook until the onion starts to become translucent, about 6 to 8 minutes. Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne (if using). Stir and let cook for about 30 seconds, then add the tomatoes. Simmer for 15 minutes until the sauce thickens. Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 indentations in the sauce, depending on how many eggs you will add. Crack eggs into the pan. Cover and cook until the eggs are set, about 5 to 8 minutes. The timing will depend on how firm or runny you prefer your egg yolks. Garnish with parsley and serve.