Preheat the oven to 350°F. Slice the Tribeca Oven French Baguette on a bias. Place the slices on a baking sheet and into the oven for 5-10 minutes, until toasted to your liking.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, salt, and pepper. Cook 4-6 minutes until the onion is translucent.
Add the optional red pepper flakes, cumin, and smoked paprika. Stir to combine. Add in the crushed tomatoes. Simmer for 8-12 minutes, until the sauce has thickened.
Create 4 wells in the tomato sauce. Crack each egg into a well. Cover and cook for 5-7 minutes, until the eggs are done to your liking.
Sprinkle with the chopped cilantro. Serve warm with the toasted baguette.