Heat the olive oil in a deep pan and sauté the onion for 2 minutes, seasoning with salt, pepper, cumin, paprika and chili. Add the garlic and stir. Add the diced tomatoes and simmer over medium to low heat for 20 minutes. Transfer into a blender and pulse until smooth.
- Preheat the oven to 375°F. Halve the avocados and remove the seed. Scoop the flesh out with a spoon keeping them intact.
Place on a baking pan. Crack each egg into each half avocado, filling the seed cavity. Season with a pinch of salt.
Pour the tomato sauce into the baking pan, and drizzle with the remaining olive oil. Bake in the oven for 20 minutes, adding a bit of water to the pan if needed, until the eggs are cooked through.
- Serve hot, garnished with fresh parsley leaves.