Prepare enough coals for a medium-hot fire or set a gas grill to medium high.
Heat a skillet, preferably cast iron, on the grill. Add the olive oil and heat until just smoking.
Add the chopped onion, garlic, jalapeno pepper and chile flakes and cook until the vegetables are softened and light brown, about 7 minutes.
Add the tomato sauce and bring to a boil. Immediately lower the heat until the mixture simmers and carefully crack the eggs one-by-one into the sauce.
Cook 5-6 minutes or until as set as desired. (I like the whites set but the yolks still white runny.)
Remove from heat and sprinkle on the cheese.
Allow to cool 3-4 minutes before serving.