Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Once shimmering, add 1 diced yellow onion, sautéing until translucent, about 2 minutes.

Incorporate 2 minced garlic cloves and 1 chopped red bell pepper into the skillet. Sauté for an additional 3-4 minutes until the bell pepper is tender.

Stir in 1 cup of pumpkin purée and 28 ounces of fire-roasted tomatoes. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and optional ½ teaspoon of crushed red pepper flakes. Let simmer for 2-3 minutes, seasoning with salt and pepper.

Use a spoon to create six shallow wells in the thick stew. Carefully crack one large egg into each well.

Cover the skillet with a lid and let it cook for about 8 minutes on low heat.

Once cooked, remove the lid and sprinkle fresh parsley over the top. Serve hot.