Chop or press the garlic. Heat a skillet over medium heat, add the olive oil, and sauté the garlic for a maximum of 10–20 seconds, stirring it a few times.

Pour in the tomatoes, then add the spices: salt, pepper, paprika, cumin, and crushed chili. Stir to combine.

Cook for 20 minutes over low-medium heat, until it thickens slightly. Check the flavor at the end, because after the eggs go in, you won’t be able to season it anymore.

With a spoon, make wells in the tomatoes one by one, and carefully crack the eggs into them whole.

Cook the eggs, covered, for about 8–10 minutes. Check occasionally: when the whites have just barely turned white, the yolks will be nicely runny. If you like the yolks fully cooked, let it simmer, covered, for another 3–5 minutes.

Serve hot, sprinkled with parsley or cilantro, or even fresh basil leaves. It’s best with crusty bread!