Melt the butter in a large skillet over medium heat. Add the sliced bell pepper and onion and cook for 7–10 minutes, stirring occasionally, until softened and beginning to caramelize around the edges.
Stir in the garlic, paprika, cumin, and coriander. Cook for about 30 seconds to 1 minute, just until the garlic is fragrant and the spices bloom.
Pour in the crushed tomatoes and water, stirring to combine. Let the sauce simmer for about 10 minutes, until slightly thickened. Taste and season with salt and pepper as needed.
Use a spoon to make small indentations in the sauce and crack the eggs into each one. Season the tops of the eggs lightly with salt and pepper.
Reduce the heat to medium-low and cover the skillet with a lid, cooking until the eggs are set to your liking. Alternatively, transfer the skillet to a 375°F oven and bake uncovered for 12–15 minutes.
Sprinkle with chopped parsley or cilantro and serve immediately with crusty bread, naan, or warm pita for scooping up the sauce and eggs.
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