How to Make
Warm the oil in a large pan over medium heat. When heated, add the onion. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
Add the salt, garlic, 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.
Add the bocconcini, 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. Repeat with the remaining 3 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
Cover with a lid. 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.
Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.