Heat olive oil in a large oven-safe skillet over medium heat.
Add minced garlic and cook 1 minute until fragrant.
Add canned tomatoes (whole or crushed) and break up any large pieces. Season with salt, paprika, and a pinch of cayenne.
Simmer uncovered 10 minutes until the sauce thickens and deepens in color. Taste and adjust seasoning — the sauce should be well-seasoned since the eggs will dilute it.
Make 4–6 wells in the sauce using the back of a spoon. Crack an egg into each well.
Cover the skillet and cook on medium-low 5–7 minutes for runny yolks, or until whites are fully opaque.