¼ cup extra-virgin olive oil
½ medium yellow onion
3 garlic cloves
peeled and thinly sliced
1 cup thinly sliced roasted green peppers (about 2 peppers; see note)
1 cup thinly sliced roasted red peppers (see note)
¾ tsp paprika
¾ tsp piment d’Espelette or red pepper flakes
½ tsp ground cumin
¾ tsp granulated sugar
1 small bay leaf
1 cup whole canned tomatoes
Salt and freshly ground pepper
4 large eggs
Preheat oven to 400˚F. Heat olive oil in a large ovenproof sauté pan over medium heat. Add onion and the garlic and cook until the onion becomes translucent (about 5 minutes). Add the green and red peppers and sauté for 2 minutes. Add the paprika, piment d’Espelette, cumin, sugar and bay leaf and cook, stirring occasionally, until fragrant (about 2 minutes longer).
Add tomatoes and their juice to the skillet and bring to a simmer. Reduce heat to low and simmer for 20 minutes, stirring and breaking up the tomatoes with a wooden spoon. Discard bay leaf and season the sauce with salt and pepper.
Crack the eggs evenly over the surface of the simmering sauce and transfer the pan to the oven. Bake until the egg whites are set and the yolks are still runny (about 7 minutes). Serve immediately with crusty bread for dipping.
Note: To roast the peppers, place them on a hot grill or hold them with tongs over a gas flame on the stove until black and blistered on all sides. Transfer the peppers to a large bowl, cover with plastic wrap and steam for 15 minutes. When cool enough to handle, rub the blackened skins off of the peppers and discard, along with the seeds and stems.