Gather all ingredients.

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.

Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.

Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.

Make 4 indentations in tomato mixture; crack eggs one at a time into a small bowl, pouring each into an indentation. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.

Serve and enjoy!