Heat 9 in. (23 cm) cast-iron pan on grill at medium-high heat. Add oil. Stir in onion and red pepper; cook until softened, about 5 min. Stir in garlic, cumin, paprika, cinnamon, salt and pepper. Add tomato sauce, tomato and 1/4 cup (60 mL) water. Let mixture come to a simmer. Reduce to medium heat; cook until slightly thickened, 5 to 8 min.
Crack eggs onto tomato mixture. Close grill lid; cook 5 to 7 min., until whites are set and yolks runny.
Sprinkle with parsley. Serve with grilled sourdough bread, if desired.
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