Heat a 10-inch skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and diced red bell pepper. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the tomato base

Add the remaining 1 tablespoon olive oil, then add the chopped tomatoes (or crushed canned tomatoes). Stir in smoked paprika, ground cumin, salt, black pepper, and red pepper flakes if using. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 8–12 minutes. Taste and adjust seasoning.

Create wells for the eggs

Use a spoon to make four small shallow wells in the simmering tomato mixture. Crack one egg into each well, keeping yolks intact. Sprinkle a tiny pinch of salt and a grind of black pepper over each egg.

Cook the eggs

Cover the skillet with a lid and cook on low heat until egg whites are set but yolks remain runny, about 5–7 minutes. For firmer yolks, cook an additional 1–3 minutes. If preferred, you can finish the top under a preheated broiler for 1–2 minutes — transfer oven-safe skillet to broiler and watch closely.

Finish and serve

Remove skillet from heat. Sprinkle chopped parsley (or cilantro) over the eggs, and drizzle with the lemon juice. Serve immediately with crusty bread or toasted pita to scoop the sauce and runny yolks. Optionally pass extra olive oil and hot sauce at the table.