In a large skillet, heat the olive oil over medium heat.
Add the onion and bell pepper and sauté until softened, about 5 minutes.
Add the garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute.
Add the diced tomatoes and bring to a simmer. Cook for 10 minutes, until the sauce has thickened slightly.
Make small wells in the sauce and crack the eggs into them. Cover the skillet and cook for 5-7 minutes, until the eggs are cooked to your liking.
Garnish with chopped fresh parsley and serve hot.