Heat the olive oil in a large (10-12 inch) skillet with a lid over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.

Add the diced red and green bell peppers to the skillet. Cook for another 5-7 minutes, stirring occasionally, until they begin to soften.

Stir in the minced garlic, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the tomato paste to the skillet and cook for 2 minutes, stirring it into the vegetables to toast it slightly and deepen its flavor.

Pour in the crushed tomatoes and water (or vegetable broth). Stir everything together, bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Carefully make 6 small wells in the simmering tomato sauce using the back of a spoon. Crack one egg into each well.

Cover the skillet again and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness). Keep a close eye on it to avoid overcooking the yolks.

Remove the skillet from the heat. Garnish generously with fresh chopped cilantro and parsley (if using).

Serve immediately, straight from the skillet, with plenty of crusty bread for dipping into the sauce and runny yolks.