Slice and remove the seeds from the peppers, then finely dice the the shallot and peppers (wear gloves if you're using a hot pepper -- ouch!). Mince the parsley.
Heat the oil in a large pan over medium heat. Add the peppers and shallot and saute together until softened, for about 4-5 minutes.
Pour in the sauce and add the spices. Stir the mixture and bring it to a simmer, stirring occasionally. Cook for about 4-5 minutes.
Use a spatula to make four small well in the sauce and crack an egg into each one. Cover the skillet and lower to heat. Allow the eggs to steam about 6-8 minutes, or until the whites have set and the yolks are still a little runny. If you like your yolks cooked through, poke the yolks with a fork, cover, and cook for an extra 2-3 minutes.
Season with salt and pepper and sprinkle with fresh parsley. Serve with avocado slices!
The sauce should reduce by about 1/3 as the eggs simmer. If the consistency of the sauce becomes too thick for your liking, stir in 1-2 tablespoons at a time to thin it out.
To avoid oversalting, wait until the dish is cooked and season to taste.
Optionally, add more vegetables by adding in a cup of baby spinach or kale while the sauce simmers.
Always wear gloves while cutting and handling hot peppers.
For extra spice, add up to 2 tablespoons of diced hot peppers.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, per USDA.
If you're following Whole30, be sure the tomato sauce doesn't have added sugar.