Heat 3 tablespoons of olive oil in a skillet over medium heat.
Add 1 1/3 cups of chopped onion, 1 cup of sliced bell pepper, and 2 minced garlic cloves to the skillet.
Cook and stir the vegetables until they have softened and the onion has turned translucent, about 5 minutes.
In a separate bowl, combine 2 1/2 cups of chopped tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 seeded chopped hot chile pepper.
Pour the tomato mixture into the skillet and stir to combine with the cooked vegetables.
Simmer uncovered until the tomato juices have cooked off, about 10 minutes.
Make four indentations in the tomato mixture for the eggs.
Crack 4 eggs into the indentations.
Cover the skillet and let the eggs cook until they are firm but not dry, about 5 minutes.