In a large lidded skillet, on medium heat, add the olive oil and diced onion, cook for 2 minutes.

Add the diced chile peppers and cook an additional 2 minutes

Add the minced garlic and cook until fragrant, 30 seconds or so

Add the tomatoes, tomato paste and spices and cook on medium heat 10 minutes

Using a spoon, make a slight depression in the sauce to place an egg, (I broke the individual eggs into a small bowl, then poured the egg into the sauce), continue for all the eggs

Cover and cook for 4 minutes, then check the firmness of the eggs by shaking the skillet.

Cover and continue to cook, if necessary, checking every 30 to 45 seconds for firmness.

Remove from heat and serve right away, garnish with parsley if desired.

Serve with a good crusty bread