Heat oil in a pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until they turn soft and translucent. Add garlic. Sauté, stirring, for 1 minute or until aromatic. Add bell peppers. Sauté, stirring occasionally, for 5 minutes or until tender.

Add tomato paste and canned tomatoes. Cook, stirring occasionally, for 4-5 minutes or until the mixture thickens slightly. Add cumin, paprika, chili powder, and sugar. Stir. Season with salt and pepper. Sauté, stirring constantly, for 2 minutes.

Make 6 large indents in the tomato mixture using a spoon. Crack an egg into each indent. Reduce the heat to low. Cover and cook for 10-15 minutes or until the eggs are cooked to your liking (runny to well cooked).

Garnish with chopped parsley or cilantro (coriander) leaves.