Ingredients
3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
1 fresh small hot chile (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons (15 g) sweet Hungarian or smoked Spanish paprika
2 teaspoons (8 g) whole or ground cumin seeds
1 (28-ounce; 800 g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)
Kosher salt and freshly ground black pepper
Large handful minced cilantro, parsley, or a mix
6 eggs
Sliced oil-cured black olives, feta cheese, and/or artichoke hearts, for serving (all optional)
Crusty bread, for serving