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