Warm oil in large skillet over medium-high heat. Add garlic and cook, stirring frequently, until beginning to soften.
Stir in Pilpelchuma, and sauté until fragrant. Add tomatoes and their juices and stir to combine. Bring to a boil, stirring occasionally, then reduce heat to simmer.
Use large cooking spoon to make 8 shallow depressions in sauce. Crack one egg into each depression.
After adding the last egg, return to medium-high heat and cover skillet tightly. Cook 6 minutes without lifting lid, then check eggs for desired doneness. Cover and cook about 6 minutes for runny yolks to 10 minutes for hard-cooked.
Divide eggs and sauce among 4 shallow bowls and sprinkle with cilantro and cheese.
For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce For dinner, serve with a green side salad for a light, easy meal.
