Start by heating a generous tablespoon of olive oil in your wide skillet over medium-high heat. Once shimmering and fragrant, add diced onions and sauté until golden, about 5 minutes, stirring often.
Add the minced garlic and cook for another minute until fragrant, filling your kitchen with a warm aroma. Then, stir in the toasted cumin and smoked paprika, cooking for 30 seconds to awaken their flavors.
Chop the ripe tomatoes and add them to the skillet, along with chopped roasted red peppers. Use the back of your spoon to mash the tomatoes slightly, creating a chunky sauce. Let this simmer for 15-20 minutes until the mixture darkens and thickens, with some charred bits at the edges.
Taste the sauce and adjust seasoning with salt if needed. Create small wells in the sauce with the back of a spoon, then gently crack an egg into each well, spacing them evenly apart.
Cover the skillet with a lid or plate and cook on medium heat for 5-7 minutes, until the whites are set but the yolks are still runny. The sauce should be bubbling gently, with a smoky aroma filling your kitchen.
Remove the skillet from heat and sprinkle freshly chopped herbs over the top. Squeeze a splash of lemon juice for brightness, then drizzle with a little extra olive oil for richness.
Serve hot directly from the skillet, scooping up the smoky, flavorful sauce along with the eggs and herbs, accompanied by crusty bread or pita for dipping.
