@LoganFive Most of the time, it's a lazy version. I grab a cast iron skillet, put olive oil in, and turn the heat to medium high, then make a spice mix based on smoked paprika, cayenne pepper, cumin, salt, and a touch of MSG, then grab a  tin of peeled tomatoes and mash them with a potato masher.

Then I dice an onion and throw it in the skillet, followed by adding a diced paprika (bell pepper, or capsicum, for other cultures), and then I often add some beans and other vegetables that I have left around.

Add the spices to the sauteing veggies, and stir well, then add the mashed tomato, and then add a few gloves of garlic. Let that sit for a while, then turn off the heat a bit. A minute or two after the heat is turned off, dig holes in the mixture, and add eggs with an intact yoke in those holes. Then add a bit of water, and turn the heat back to medium-low and put a lid on.

Once the eggs are in the desired state (for me this means solid whites with gooey yolk), sprinkle grated parmesan on top, and eat straight out of the pan. Add some bread if desired.