Heat the olive oil in a large pan over medium heat.

Sauté the onion and bell pepper until the onion is transparent.

Add the garlic, paprika, cumin, and chili flakes, and sauté for another minute until aromatic.

Pour in the tomato sauce, bring to a boil, and cook for 5-7 minutes until slightly thickened.

Using the back of a spoon, create four wells in the sauce and crack an egg into each one.

Cover the skillet, decrease the heat to low, and poach the eggs for 6-8 minutes, or until the whites are firm but the yolks are still runny.

Season with salt and pepper, then garnish with chopped parsley and serve