1. Preheat oven to 425°F. Wash hands with soap and water.  

2.  Spray a medium skillet with cooking spray. Add tomatoes, onion, and cumin to skillet. Bring to a boil, cover, and turn down to simmer for about 5 minutes or until the mixture starts to thicken. 

3. Crack egg into a cup and gently slide into simmering mixture. Continue with the remaining eggs. Cover and simmer gently until whites are set and yolks start to thicken, about 3 minutes. 

4. Place corn tortillas on a baking sheet and bake for about 3 minutes on each side. Remove from oven and place each tortilla on a plate. 

5. Divide the tomato and egg mixture over the four corn tortillas. Top with cheese and cilantro.

Store in an airtight container and refrigerate for up to four days.