Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.

Stir in the garlic and cook for another minute.

Add the chopped tomatoes, cumin, paprika, chili flakes, salt, and pepper. Stir well and simmer for 10-12 minutes until the sauce thickens.

Use a spoon to create small wells in the sauce. Crack the eggs into the wells, then cover the skillet and cook for 5-7 minutes, until the eggs are set to your liking.

Garnish with fresh herbs if desired, and serve with crusty bread or pita for dipping.