Deseed the green chilies, and then chop the chilies, onion, and garlic.

NOTE: The long green chilies are more flavorful than hot, just make sure you deseed them completely.

Heat a 10 inch cast-iron skillet on medium heat, add 2 tbsp EVOO.

Once hot, add the onion, chilies, and garlic. Season with salt. Saute for 6 – 7 minutes until lightly golden.

This is what you should have after after a few minutes.

Add cumin, paprika, and black pepper. Stir and cook the spices and onion mixture for about 1 minute.

Now add the crushed tomatoes.

Stir to combine all the ingredients.

Cover with a lid, and cook for 10 minutes until the tomatoes thicken slightly.

This is what you should have.

Now form a well in the center.

Crack an egg directly over the well, or just crack an egg into a bowl and pour into the well.

Repeat steps 11 and 12 with the remaining eggs, although I used 5 eggs, I really should have used 6.

Cover with a lid and allow the eggs to simmer on medium heat for 8 minutes. For runny eggs, cook slightly less for about 5 minutes total. I prefer my eggs well-done.

While the eggs cook, chop up a handful of fresh parsley.

Garnish with lots of parsley on top. Gorgeous, right? Serve with toast or warm pita.