Grill the peppers directly over the flame on the stovetop, or place them along with the tomatoes on a baking sheet. Roast in a preheated oven at 200°C (400°F) on grill/broil mode. Turn them regularly so they are evenly charred on all sides.

You can also grill the peppers in an air fryer: place them in the basket and cook at 200°C (400°F) for about 15 minutes, turning them halfway through for even charring.

Once the peppers are nicely charred, place them in a sealed plastic bag for about 15 minutes, the steam will help loosen the skins. If you roasted them in the oven or air fryer, this step is not necessary.

Peel the peppers and tomatoes, then remove the seeds and stems.

Finely dice the peppers and tomatoes.

Finely chop or slice the garlic. Also dice the onion.

Heat 4 tablespoons of olive oil in a large frying pan, then add the garlic.

Sauté the garlic for a few seconds without letting it brown, just enough to infuse the oil with flavor.

Add the onions and sauté over low heat until translucent.

Stir in the peppers and sauté for a minute before adding the tomatoes (some prefer to add the tomatoes first).

Season with salt and pepper, then add the paprika and cumin.

Let it simmer over low heat until the tomatoes are well cooked down and form a compote. Stir regularly to prevent the mixture from sticking to the bottom.

Make 4 small wells in the sauce and crack an egg into each one, like for fried eggs.

Cook the eggs for about 5 minutes. The whites should be fully set, while the yolks can be cooked to your liking, either runny or fully cooked.