Heat the fat in large skillet over medium-high heat. Add peppers and 1/2 teaspoon sea salt. Sauté 5 minutes, until wilted and beginning to brown.
Add cumin, paprika and thyme, and sauté 1-2 minutes more, until fragrant.
Add beef, tomatoes and remaining sea salt, breaking up meat with your spatula. Stir in garlic. Simmer 15 minutes over medium-low heat.
Create four indentations in sauce. Crack an egg into each spot. Cover the pan for about 5 minutes, allowing the eggs to cook gently. Use the sauce to baste the top of each egg (especially the whites) if needed.
Serve topped with fresh herbs. If not Whole30 and cheese is tolerated, also garnish with creamy chèvre, feta or even grated white cheddar. May also serve with a side of sautéed greens for added nutrition.