Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, cooking until softened, about 5 to 7 minutes.

Stir in minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until highly fragrant.

Pour in the crushed tomatoes and add the green peas. Stir well to combine. Reduce heat to low and let the sauce simmer for 10 to 15 minutes until it thickens slightly. Season with salt and black pepper to taste.

Using the back of a spoon, make 4 small wells in the simmering tomato sauce. Carefully crack one egg into each well.

Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

Remove the skillet from the heat. Garnish generously with fresh chopped parsley or cilantro. Serve immediately right out of the pan with crusty bread or pita.