Heat oil over medium heat in a cast iron skillet or medium skillet of choice.
Once hot, add onion plus a good pinch of salt and pepper and sauté for 5 minutes, stirring often. Add bell pepper and jalapeño and sauté for another 5 minutes or until veggies are getting nice and browned. Add garlic and cook for 30 seconds. Add spices, salt, and pepper. Stir for another minute.
Immediately add tomatoes and their juices, stirring well to combine. If you have extra parsley or cilantro, stir that in too. Reduce heat to low and simmer for about 10 minutes, or until sauce has thickened.
Use a spoon to make 4 wells in the sauce and crack eggs into holes, spooning a little sauce over the white edges. Sprinkle with salt. Keep heat on low, cover, and cook for 6-8 minutes, or until whites are set. Make sure you don’t overcook them or they’ll be rubbery.
Garnish with cilantro or parsley and serve immediately with potatoes or crusty bread!