Heat oil in a skillet over medium heat to prepare for sautéing vegetables.

Sauté diced onion, red bell pepper, and chopped potato for 4-5 minutes until softened.

Add minced garlic and cook until fragrant, about 1 minute.

Pour in crushed tomatoes, adding salt, pepper, sugar, paprika, and cumin. Mix well.

Lower heat, cover, and let the sauce simmer for 3-4 minutes.

Create wells in the sauce and crack eggs into them, seasoning gently.

Cover and cook on low heat for 5-8 minutes until whites are set and yolks are runny.

Sprinkle with fresh cilantro or parsley before serving immediately.