Heat up oil in the COMBEKK Fry Pan over medium-high heat.
Sauté onions for 3-5 mins or until translucent.
Add in garlic and cook for 1 minute. Toss in chopped bell peppers, stir for 5 minutes then add diced tomatoes, followed by cumin, chilli, chilli flakes then salt and pepper. Simmer for 5 mins until a bit thickened.
Create 5 small “wells” for the eggs using a spoon. Crack eggs directly into the wells using the side of the COMBEKK Fry Pan. Cover with a lid. Wait until desired egg consistency has been reached then top with fresh parsley and ground black pepper. Serve immediately with fresh bread or pita for dipping.