Heat olive oil in a heavy pan or skillet over medium heat.

Sauté diced onions until softened.

Add minced garlic and stir-fry until fragrant (about 1 minute).

Add diced green bell pepper and stir-fry until softened (5-7 minutes).

Pour in diced tomatoes and add tomato paste. Stir until well blended.

Add chili powder, cumin, paprika, cayenne pepper, and sugar to the pan.

Stir to combine the spices evenly into the tomato sauce.

Simmer on medium heat for 5-7 minutes, or until the sauce has reduced slightly.

Season the sauce with salt and pepper to taste.

Taste the sauce and adjust spices according to your preference.

Create 4 shallow wells in the sauce using the back of a spoon.

Carefully crack an egg into each well.

Cover the pan and simmer for 10-15 minutes, or until the egg whites are set but the yolks are still runny.

Garnish with fresh parsley before serving.

Serve hot with pita bread, whole meal bread, or over rice for dipping and soaking up the sauce.