Start by pouring two tablespoons of extra-virgin olive oil into a large skillet over medium heat. Let it warm up until it shimmers just a bit.

Add the finely diced onion to the oil and sauté until it's translucent—about five minutes. Toss in the minced garlic and stir for another minute until fragrant. You’ll know it’s ready when your kitchen is filled with a delicious aroma, making your mouth water.

Next, add the chopped red bell pepper to the skillet. Stir occasionally and let it cook down for about five minutes. The peppers should soften and meld with the onions, adding sweetness to the mix.

Sprinkle in the ground cumin, smoked paprika, ground coriander, and cayenne pepper. This step transforms your dish, infusing it with warmth and depth.

Now it’s time for the stars of the show. Pour in the crushed fire-roasted tomatoes. Stir this mixture well, making sure the spices evenly coat the tomatoes. Add the honey or maple syrup to balance the acidity of the tomatoes. Season with salt and black pepper to taste.

Lower the heat and let your mixture simmer for about 10 minutes. This allows the flavors to meld beautifully. You can already see the vibrant colors deepening.

Using a spoon, make small wells in the tomato mixture. Crack the eggs into each well, taking care to keep the yolks intact.

Cover the skillet with a lid and let the eggs poach in the tomato sauce for about 5 to 8 minutes, depending on how runny you like your yolks. Check periodically until they reach your desired doneness.

Once done, remove the skillet from the heat. Sprinkle the chopped cilantro and parsley on top. Serve immediately, still bubbling in the skillet—grab some crusty bread to soak it all up!