In a medium sized cast iron skillet over medium heat, saute the onion and potatoes in the olive oil until potatoes become fork tender.
Add the bell pepper and seasonings and saute for another few minutes.
Add the crushed tomatoes (enough to cover everything). If your tomatoes or sauce seem to be too thick, add a couple Tbsp of water.
Once everything is simmering, make little "wells" in your sauce and add one egg per well. Add as many eggs as you want.
Cook for another 5-7 minutes, depending on how well you want your eggs cooked.
Top with jalapenos, chopped cilantro, and avocado slices if desired.
