Heat olive oil in a large skillet over medium heat.
Add onions and peppers to the skillet and cook until softened, about 10 minutes.
Add garlic and cook for an additional minute.
Add tomatoes, paprika, cumin, salt, and black pepper to the skillet and stir to combine.
Reduce heat to low and let the mixture simmer for 10-15 minutes, or until the tomatoes have broken down and the mixture has thickened.
Use a spoon to make small wells in the tomato mixture.
Crack eggs into the wells.
Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
Garnish with fresh parsley or cilantro and serve hot.