Heat oil in a skillet(over medium heat. Once heated, add the onion and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
Turn off the heat. Taste and add salt and pepper as necessary.
Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
Now cover the lid and keep the gas in simmer.Let the eggs get cooked.for about 10/12 mins.Keep checking in between.
They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan
Top with the grated cheese and fresh cilantro leaves.
Serve in bowls with crusty bread on the side.
