Preheat oven to 375° F
In a cast iron skillet, heat olive oil over medium heat. Add in the onions, red bell pepper and jalapeño and cook for about 15 minutes until the onions become translucent. Stir in garlic and cook for about 1 more minute.
Next, add in tomatoes, chili powder, paprika and coriander and stir. Add in salt and pepper to taste and bring to a boil, then reduce heat and simmer until the sauce reduces and thickens (approx 15 minutes). Stir in queso fresco.
Create small "nests" in the sauce to and crack eggs into each "nest". Season with salt and pepper and place skillet in oven for about 10 minutes.
Garnish with fresh cilantro and serve with toasted bread (optional).