Preheat your oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and chili pepper, cooking for another minute.
Sprinkle in cumin and smoked paprika, letting them toast briefly to release their aroma.
Pour in crushed tomatoes, season with salt and pepper, and let the mixture simmer for 8–10 minutes until slightly thickened.
Make small wells in the sauce and crack the eggs into them.
Transfer the skillet to the oven and bake for 8–12 minutes, depending on how runny you like your yolks.
Sprinkle cheese over the top, garnish with cilantro, and add any extras like avocado or beans.
Serve straight from the skillet with warm tortillas, crusty bread, or even over rice. A squeeze of lime juice right before eating brightens everything up.