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Add the avocado oil to a deep pan. Over medium heat, lightly brown the chopped onion and minced garlic, about 3 minutes. Add the paprika, coriander and cumin and cook it for about a minute to let the aroma develop. Add the tomatoes, cover with a lid and cook for about 10 minutes. Mix in the chili paste and season with salt and pepper. You can add more chili paste if you like it spicy. Form evenly spaced wells in the tomato sauce and crack an egg into each well. Cover the pan with a lid and cook until the tops of the eggs turn white, about 8 to 10 minutes. Serve topped with cilantro.
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