In a large (8-10-inch) skillet, warm up the olive oil and add the onions and peppers. Sauté lightly until the onions turn translucent and the peppers soften, about 2 minutes.
Add the seasoning to the skillet and mix to distribute it evenly.
Add the 2 cans of tomatoes and dried oregano, mix gently. Bring to a soft boil. Reduce the heat and cover. Simmer for 5-10 minutes.
Uncover, make small ‘wells’ with a wooden spoon and drop each egg in the ‘well’. Get close as you can to the sauce and drop the eggs gently. Use as many eggs as your dish can fit.
Scoop some of the sauce and pour over each egg. Sprinkle a little sea salt on top.
Simmer covered on low heat for 5 minutes for soft-cooked eggs (a bit runny), and another 2-3 minutes for medium cooked eggs.
Sprinkle fresh herbs like parsley, basil, or oregano before serving. (optional)
Serve with a side of freshly made focaccia bread or any bread you like so you can dip it in the delicious red sauce.
