Shakshuka

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3 tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced 

1 large red bell pepper, seeded and thinly sliced 

3 cloves garlic, thinly sliced 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

1/2 teaspoon piment d'Espelette 

Kosher salt and freshly ground black pepper 

One 28-ounce can whole plum tomatoes with juices, hand-crushed or coarsely chopped 

1 bunch fresh flat-leaf parsley, chopped 

6 to 8 large eggs