Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally until the edges begin to caramelize.
Stir in minced garlic, ground cumin, and paprika. Cook for 1 minute until fragrant, allowing the spices to bloom in the hot oil.
Pour in crushed tomatoes, stirring to combine. Increase heat to medium-high and bring to a simmer. Reduce heat to low and cook for 10 minutes, allowing the sauce to thicken.
Season the sauce with salt and pepper. Create four wells in the sauce with a spoon, then crack an egg into each well, taking care not to break the yolks.
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and yolks are still runny. Adjust timing based on desired doneness.
Remove from heat and sprinkle with fresh parsley. The vibrant green adds a fresh contrast to the rich red sauce.
Serve immediately, spooning sauce and eggs onto plates. Pair with crusty bread or pita for dipping.
Optional: Add a sprinkle of crumbled feta cheese for a tangy finish that complements the spices.