Start by washing and chopping your veggies. Dice the potatoes into small cubes and prepare the butternut squash too. The aim is to have everything uniform to ensure even cooking.

In a large sauté pan, drizzle some extra virgin olive oil over medium heat. Add the minced garlic and fennel seeds. Sauté for about a minute until you smell the aroma wafting through your kitchen. Next, toss in your diced potatoes and butternut squash. Allow them to cook for about five minutes until they start to soften.

Slice the colorful bell peppers and add them to the pan. Stir everything together. Cook for another five to seven minutes. Keep an eye on them, stirring occasionally to prevent any burning. You want those inviting colors to brighten up your dish!

Pour in the can of plum tomatoes, crushing them gently with a spoon. Sprinkle in the smoked paprika, ground cumin, oregano, and sea salt. Stir well to combine. Let this mixture simmer for about ten minutes so the flavors meld together beautifully.

Once the sauce has thickened a bit, use a spoon to create small wells in the sauce. Carefully crack an egg into each well. Cover the pan and let it cook for about five to eight minutes until the egg whites are set but the yolks remain runny.

Once the eggs are cooked, remove the pan from the heat. Scatter the fresh flat-leaf parsley over the top. Serve with warm crusty bread or pita for the ultimate experience.