In the bottom of a heavy dutch oven or enamel-lined cast iron skillet set over medium-high heat, add a few tablespoons of olive oil. Add the onion and garlic and cook for about a minute. Add the cumin, red pepper, and cayenne and stir to combine.
Add the tomatoes (plus their juice) and saute until the tomatoes are soft and the juices slightly evaporated. Make a small well in the middle of the pan and add the tomato paste, frying for a few seconds then stir to combine. Lastly, add the pumpkin puree and stir until fully incorporated. Turn off the heat and salt and pepper to taste.
Using the back of a spoon, make four little divets in the tomato-pumpkin sauce. Crack each egg individually and carefully pour one into each little divet. Cover the pan and transfer to the oven, cooking for 8 to 10 minutes or until the eggs are set to your liking.
Remove from oven, sprinkle with the goat cheese, and replace lid for a few minutes to help the cheese melt. Sprinkle with cilantro and pumpkin and sesame seeds. Serve with crunchy bread on the side.