Heat vegetable oil in a large skillet over medium heat.

Add diced onion, sliced red bell pepper, and diced potato. Sauté for 4-5 minutes until softened.

Stir in minced garlic and cook for another minute until fragrant.

Pour in crushed tomatoes and add seasonings. Mix and simmer for 3-4 minutes until thick.

Create small wells in the sauce and crack an egg into each well. Cover and cook for 5-8 minutes until whites are set.

Garnish with chopped cilantro or parsley and serve with toasted bread.