Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Soften 1 sliced small red onion and 1 minced garlic clove for 2 minutes.
Add 1 sliced small red bell pepper and cook for 1 minute. Add 1 diced tomato and cook for 2 minutes.
Stir in 400g of canned crushed tomatoes, 1 tablespoon of tomato paste, 125ml of vegetable broth, 1 teaspoon of paprika, 1 teaspoon of ground cumin, ¼ teaspoon of black pepper, ¼ teaspoon of cayenne, and ½ teaspoon of salt. Simmer gently for 5 minutes, until slightly thickened.
Make wells and crack 4 pasteurized eggs into them. Cook for 1 minute, then cover and simmer gently until the whites are set, about 3-5 minutes. Cook longer for firm yolks.
Scatter with 2 tablespoons of chopped parsley and serve.
