Place a medium saucepan over medium heat.
Pour 1 - 2 Tbls olive oil and let warm. Add onions and saute until onions become translucent. Next, add red peppers. Cook until the peppers are soft, about 10 minutes.
Pour in the canned tomatoes, with their juices. Season with paprika, cumin, cayenne, and salt to taste.
Reduce heat and let simmer until the tomatoes are soft and you can break them up with a wooden spoon, about ten minutes. Taste and add more salt or spices, if needed.
Crack an egg into a small bowl. Make a well in the tomato mix. Slide egg in so that it is nestled into the tomatoes. Repeat with remaining eggs. We comfortably fit two eggs in the pan, but could have squeezed in a third. Cover pan.