Yemeni Fasoulia with Eggs

Heat olive oil in a medium skillet on medium heat. Add the onions and garlic and let cook for 2-3 minutes until onions become translucent, making sure to stir often so that they don't burn. Add the tomatoes and cook 1-2 minutes until tender. Add the serrano peppers (if desired) Add the spices and stir, then add the tomato paste and cilantro, and stir it all together and make sure it's combined well. Add the water and mix. Then lastly, add the beans. Mix it well.
1 tablespoon olive oil, 1 small onion, diced, 2 small tomatoes, or 1 large, diced, 2 garlic cloves, minced, serrano chili, chopped or whole, 1½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon chili powder, 1 tablespoon tomato paste, a handful of chopped cilantro, ¼-⅓ cup water, 15 oz. can of Great Northern Beans, drained & washed
Create small wells in beans to add the eggs and crack the eggs into their own individual wells. Sprinkle with salt and pepper, then cover with a lid and reduce the heat to low and let cook for about 5 minutes, depending on how well you like your eggs cooked. If you don't like them runny at all, you'll need to cook then longer. Make sure to check on it often.
3-4 large eggs
Once the eggs reach desired doneness, sprinkle with extra cilantro and cheese (if desired). Enjoy with any bread of your choice: pita, khobz tawa, naan, sliced bread, brioche, etc.
shredded cheese or feta