Preheat oven to 375F.
In a 12"-13" oven safe deep sauté pan, bring the oil up to medium high heat and then sweat the onion, bell pepper, jalapeño, and garlic until the onion is translucent.
Add the tomato paste, oregano, paprika, cumin, black pepper, stir to combine, and let the tomato paste caramelize and spices bloom for a minute or so.
Add the crushed tomatoes, stock, and salt, stir thoroughly, and bring the sauce to a boil for a minute or two. Check seasoning and adjust if needed.
Crack the eggs into the pan, spacing them as evenly apart as you can, and place the pan in the middle rack of the oven.
Depending on the size and temperature of your eggs as well as your preferred doneness for the yolk, it'll take anywhere from 15 to 23 minutes to cook. If you like runny yolks (and solid whites, of course) like I do, check at 15 minutes. When the eggs are properly poached, the whites will be opaque at the sides, and then just a bit filmy looking on the top.
Sprinkle with chopped cilantro and green onions and serve.
Enjoy! :)
