roasted red pepper, sliced
( packed in water)
fresh parsley, chopped
In a large, deep skillet, heat oil on medium. Add onion and saute, stirring occasionally, until softened, about 3 minutes. Add garlic and saute for 1 minute. Add potatoes, cumin, coriander, paprika and salt and saute for 1 more minute.
Add tomatoes with juices, artichokes, red peppers and 1/2 cup water. Stir to combine, increase heat to medium-high and bring to a boil. Cover and cook until potatoes are tender, about 25 minutes.
Reduce heat to medium-low and stir in parsley. Carefully crack eggs into skillet over top of potato mixture. Cover and cook for 5 minutes, until eggs are just set. Garnish with additional parsley and serve immediately.