Step 1

Preheat the oven to 400 F.

Step 2

Place the bell peppers skin-side down on a foil-lined baking sheet. Add the quartered onion and garlic and cover with olive oil and ½ tablespoon each of salt and pepper.

Step 3

Roast the peppers, garlic, and onion for 30-40 minutes, or until pepper skin is blistered and garlic is soft. Remove the peppers and place into a bowl. Cover with plastic wrap and let steam until cooled.

Step 4

Once the peppers are cooled (about 10 minutes) peel skins off and roughly chop. Chop the onion and squeeze the softened garlic out of the bulb.

Step 5

Heat a deep skillet over medium heat. Add whole tomatoes and crush with the back of a spoon. Once crushed, add diced tomatoes, cumin, paprika, sumac, cinnamon, and coriander and stir together to combine. Bring to a simmer.

Step 6

Add the chopped onion, pepper, and roasted garlic and stir to combine.

Step 7

Create 4 wells in the tomato mixture and crack eggs into each well. Cover the skillet and simmer until egg whites are opaque and yolk is lightly covered in whites.

Step 8

Remove from the heat and sprinkle with the remaining salt, pepper, and chopped parsley.

Step 9

Serve with toast or crusty bread.