In a large skillet, heat the olive oil over medium heat. Add the onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.

Add the tomatoes, cumin, paprika, smoked paprika, chili powder, salt, and crushed red pepper flakes. Stir and simmer on low for 10 minutes.

Use a large spoon to make 6 small wells in the sauce for the eggs. Crack the eggs into each well. Pro tip-you can crack the egg in a glass and then pour into the pan, this makes it easier to pour.

Cover the pan with a lid and cook for 5 to 8 minutes, or until egg whites are opaque and yolks are soft (or until desired doneness, you can cook longer if you prefer hard eggs).