Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt.

Cook while stirring occasionally, until the onion becomes translucent. This will take about seven minutes.

Add the tomato paste to the veggies, and mix well.

Add tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened.

Using the back of a large spoon, make “pockets” in the tomato sauce for the eggs.

Carefully crack each egg into a “pocket” or crack each egg into a small cup and pour into pockets.

Cover the skillet (DO NOT STIR!) and simmer for about 8 minutes or until eggs reach your desired “done-ness”.

Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.