1/4 cup chopped fresh parsley leaves
Heat the Garlic Infused & Baklouti Olive Oil in a large cast iron skillet. Add the onions, mushrooms, green peppers, garlic, pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the tomatoes, tomato sauce, cumin, and paprika. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust salt and seasoning to your liking.
Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture. Space them out so eggs will not clump together. Gently crack an egg into each indention. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.