Heat a wide pan over medium heat. Add olive oil and sauté onion until translucent. Add garlic and cook until fragrant, 1 minute. Add crushed tomatoes, season with cumin, Aleppo pepper, salt, and pepper. Cook for 2 to 3 minutes and add water if the mixture is too thick.

Using a spoon, make small little wells in the tomato mixture. Drop an egg into each well. Cover; reduce heat to medium low and cook 5 minutes (if you like a runny yolk) to 8 minutes (for a firm yolk). Garnish with cilantro and serve hot.