In a medium pan, heat olive oil and chili flakes over medium heat.
Add garlic, onion, and salt. Sautée until onions have softened.
Add the can of Whole Peeled or Crushed tomatoes to the pan. Mix and cover the pan, allow the tomatoes to simmer on medium heat for 5 minutes to soften.
If using whole tomatoes, crush them on the side of the pan with the back of a wooden spoon.
Add the Parsley, Cumin, and Paprika to the tomatoes. Simmer on medium-low for 15 minutes, uncovered. Taste to see if more salt is needed.
To poach the eggs in the tomatoes, crack an egg into a small bowl then gently add on top of the tomatoes. Repeat for each egg. Cover the pan for 5-7 minutes to allow the eggs to cook.
Once the whites of the eggs have cooked, remove the pan from the heat and serve warm with crusty bread!