1. Onion: peel and finely chop. 2. Garlic: peel and mince. 3. Tomatoes: wash and chop. 4. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-6 minutes until softened. 5. Stir in garlic (if using), cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant. 6. Pour in the chopped tomatoes, stir, and season with salt and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. 7. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks remain runny. 8. Sprinkle with fresh parsley or cilantro if desired. Serve with warm crusty bread or pita.

   1. Kidney beans and black beans: drain and rinse. 2. Bell pepper: wash, remove seeds and dice. 3. Jalapeño: wash, remove seeds and dice. 4. Onion: peel and dice. 5. Garlic: peel and mince. 6. Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it up as it cooks, until browned. Drain excess fat if needed. 7. Add bell pepper, jalapeño, onion, and garlic to the pot. Cook for about 5 minutes until vegetables soften. 8. Stir in chili powder, cumin, paprika, and ground pepper. Cook for another minute to allow the spices to become fragrant. 9. Add crushed tomatoes, beans, and beef broth. Stir everything together and bring to a boil. 10. Reduce heat and let the soup simmer for 20-30 minutes. Add salt to taste. 11. Serve hot.