Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add one chopped yellow onion and sauté until translucent, about 2 minutes.

Stir in 3 minced garlic cloves and 1 diced red bell pepper, cooking for about 3-4 minutes until the bell pepper softens.

Add 1 cup of pumpkin puree and 1 can of fire-roasted tomatoes, then stir in 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and optional crushed red pepper flakes. Season with salt and pepper.

Make 4 small wells in the mixture and carefully crack an egg into each well. Cover and cook for approximately 6-8 minutes, until the egg whites are set.

Garnish with freshly chopped parsley and serve immediately, ideally with crusty bread or pita.