Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the bell peppers, paprika and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the peppers are slightly softened, 4 to 5 minutes. Stir in the tomatoes and 1 cup water. Bring to simmer, cover and cook, stirring occasionally, until the mixture has formed a thick sauce, 4 to 5 minutes.

Step 2

Add half of the cheese and stir until melted. Reduce to medium-low, then use the back of a spoon to form 6 evenly spaced wells in the mixture, each about 2 inches wide. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the remaining cheese and the dill.