Preheat oven to 300 degrees.

In a 9-inch cast iron skillet, warm the olive oil over medium heat. Add the onion, garlic, tomatoes and mushrooms. Sauté until the onions are tender and translucent. Add the greens and cook until wilted. Season with salt, pepper and smoked paprika.

Scrape down the sides of the pan and even out the mixture. Sprinkle with cheese, if desired.

Using your spoon, create four small wells in the mixture. One at a time, crack the eggs in a small bowl and carefully transfer to the wells created in the pan.

Transfer the skillet to the oven and bake for 10-15 minutes depending on how you like your eggs. You can also finish the eggs on the stovetop with the pan covered, but take care not to dry out the vegetables. Cook 10-15 minutes. It happens very often that the eggs in the same pan cook differently. You might have one egg cooked through and the rest runny. You have to wing it a little.