Heat olive oil in a wide/deep skillet (10 inches or wider) and sauté serrano peppers, green pepper, garlic, and onion for 3 to 4 minutes. Add tomatoes and stir in paprika, cumin, and coriander. Cook for about 15 minutes, stirring occasionally until mixture starts to thicken.
To avoid shells and broken yolks, crack one egg at a time into a small bowl, then slide into skillet on top of the tomatoes, repeating with each egg. Cover with a lid and steam/poach for 10 minutes or so, until egg whites set fully and yolks are how you prefer.
Top with crumbled cheese and cilantro. Serve with crostini or toasted bread if desired.
Tip: To add more eggs or to double this recipe, cook in an electric skillet.
Per serving: 236 calories, 13 grams fat (3.5 grams saturated fat), 18 grams total carbohydrates, 5.5 grams fiber, 15 grams protein.
