Ingredients

• 3 tablespoons olive oil
• 1 ⅓ cups chopped onion
• 1 cup thinly sliced bell peppers, any color
• 2 cloves garlic, minced, or to taste
• 2 ½ cups chopped tomatoes
• 1 hot chile pepper, seeded and finely chopped, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 4 large eggs

Instructions

1. Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
2. Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
3. Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
4. Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
5. Serve with pita and enjoy!