Heat olive oil in a large skillet over medium-high heat. Add the onion and diced bell pepper and sauté for approximately five minutes, stirring frequently.

Stirring continuously, add the Dorot Garlic cubes and cook for one minute more.

Add the salt, black pepper, chili powder, ground cumin, paprika, and cayenne. Mix well to combine.

Stir in the can of diced tomatoes with its juices, and tomato paste, and bring to a low simmer. Reduce heat to medium-low and use a potato masher to break down the onion, bell peppers, and tomatoes into small bits and pieces. Continue to simmer, stirring occasionally, until liquid is reduced by at least half.

Use a spoon to make small wells in the sauce. Carefully crack one egg into each well. Reduce heat to medium-low, cover and cook for six to 10 minutes, or until eggs are cooked to your preference.

Garnish with fresh chopped parsley, if desired.