Gather your small skillet and measure out crushed tomatoes, paprika, chili flakes, and oil or butter. Crack the eggs into a small bowl to keep the yolks intact.
Heat the oil or butter over medium-low heat in the skillet until shimmering or melted, filling your kitchen with a warm, fragrant aroma.
Add the paprika and chili flakes to the oil and sizzle for about 30 seconds, releasing their smoky, fiery scent.
Pour in the crushed tomatoes, stirring gently to combine with the spices. Let the sauce simmer softly for about 5 minutes, thickening slightly and filling your space with a smoky, bright aroma.
Make a small well in the center of the sauce with your spoon, then carefully crack the eggs directly into the well, keeping the yolks whole.
Cover the skillet loosely with a lid or foil, and cook for about 3–4 minutes on gentle simmer until the whites are opaque and just set, with yolks still runny and glossy.
Remove from heat and squeeze fresh lemon juice over the eggs to brighten the flavors. Sprinkle with chopped herbs for a fresh finish.
Gently spoon the smoky, spicy tomato sauce with eggs onto warm plates. Serve immediately with crusty bread or pita for dipping and savoring.
