Heat olive oil in a large sauté pan over medium heat.
Add the diced onion and bell pepper. Cook for about 5 minutes, until the onion turns translucent.
Stir in the garlic, paprika, cumin, and chili powder. Let it cook for another minute to release the flavors.
Pour the can of whole peeled tomatoes (including the juice) into the pan. Use a wooden spoon to break them apart into smaller chunks.
Season with salt and pepper to taste. Bring the sauce to a simmer.
With the spoon, create six small wells in the sauce. Crack an egg into each well.
Cover the pan with a lid and let the eggs cook for 5–8 minutes, or until the yolks are done to your preference.
Once done, sprinkle with chopped cilantro and parsley. Serve immediately.
