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In a large cast-iron skillet, heat 1 tablespoon of oil over medium heat until shimmering, about 1 minute. Stir in the onion, season with salt, cover and cook, stirring occasionally, until the onions have softened a little, about 4 minutes.
Stir in the garlic and cook until the garlic is starting to lightly brown, about 2 minutes. Next, add the remaining 1 tablespoon of oil, the tomatoes and the jalapeño halves, cut sides down. Cook, covered, until the tomatoes begin to lose some body and break down, about 6 minutes.
Stir in the beans, marinara sauce, cilantro, cumin, oregano, paprika, pepper, 1 teaspoon salt and ½ cup water. Cook, covered, for 8 minutes, stirring occasionally.
Uncover and make 4 small divots in the sauce and crack the eggs into each of the little spaces. Top each egg off with a pinch of salt and cover the pan. Cook the eggs for 7 to 9 minutes, until the whites are cooked and yolks reach your desired level of doneness.
Take the skillet off the stove, sprinkle with additional cilantro and serve the eggs immediately, with the side of your choice.