Heat oil into a skillet on medium heat, and add onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.
Add garlic and cook until fragrant, about 1 minute. Add in crushed tomatoes, salt, black pepper, sugar, paprika, and cumin. Stir well to combine.
Reduce heat to low, cover, simmer the sauce for about 3-4 minutes. With a wooden spoon, make small wells in the sauce and crack in the eggs (using ramekins if needed). Lightly season the eggs with salt and pepper.
Cover and cook for about 5-8 minutes on low heat, until the whites are set and the eggs are cooked to your desired consistency. Top with cilantro and parsley, and serve immediately with a side of toasted bread. Enjoy!