Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant, then add bell peppers. Cook for 5–7 minutes, stirring occasionally, until peppers begin to char and soften. Transfer to a plate.

Add the remaining 2 tablespoons olive oil to the skillet. Pour in rice and stir constantly for 2 minutes to toast the grains lightly.

Add 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender.

Remove lid and increase heat to medium-high. Gently push rice to the sides of the pan, creating 4 small wells. Crack an egg into each well, season with salt and pepper, and scatter the charred peppers over everything.

Cook uncovered for 3–4 minutes, until egg whites are set but yolks are still soft. The bottom of the rice will form a golden, slightly crispy layer (called socarrat).

Remove from heat and serve directly from the pan, making sure each serving gets an egg and some of the crispy rice from the bottom.