3 tablespoons sunflower oil
1 large yellow onion, chopped
1 large red bell pepper, chopped
¼ teaspoon sea salt, more to taste
3 cloves garlic, minced
1/2 can of tomato paste (7 oz.)
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
1 can crushed tomatoes (14 oz.)
2 tablespoons chopped fresh cilantro
Freshly ground black pepper, to taste
4 large eggs
½ cup shredded cheese
Preheat the oven to 375 degrees Fahrenheit.
Warm the oil in a large pan over medium heat.
Add chopped onion, bell pepper, garlic, and salt. Cook, stirring often until the onions are tender and golden, for 4 minutes.
Add the tomato paste, cumin, paprika, and red pepper flakes. Cook, stirring constantly for 2 minutes.
Pour in the can of crushed tomatoes and add the cilantro. Stir, and let the mixture come to a simmer. Cook for 5 minutes.
Turn off the heat. Add salt and pepper to taste. Make gaps within the mixture and crack the egg directly into it. Repeat with the remaining 3 eggs.
Sprinkle a little salt and pepper over the eggs, and sprinkle a generous amount of shredded cheese.
Carefully transfer the pan to the oven and bake for 8-10 minutes, checking often once you reach 8 minutes.
After taking the pan out of the oven, top with fresh cilantro leaves.
Serve with bread of choice!