In a large skillet, warm olive oil over medium heat. Add the chopped onion and diced red bell pepper. Sauté for about 5-7 minutes until soft.

Stir in the minced garlic and cubed sweet potatoes. Cook for another 5 minutes, allowing the sweet potatoes to absorb flavors.

Pour in the crushed tomatoes, ground cumin, smoked paprika, chili flakes, and salt. Stir well and let it simmer for 20 minutes.

Make small wells in the sauce and crack the eggs into the wells. Cover the skillet and let the eggs poach for 5-7 minutes.

Once the egg whites are firm, remove from heat and garnish with chopped parsley. Serve hot with crusty bread.