Heat the oven to 400°F. Set a 10-inch oven-safe skillet on the stove so it is ready when you need it.

Put the skillet over medium heat and add the chopped bacon.

Cook the bacon for 6 to 8 minutes, stirring every minute or so, until the fat has rendered and the pieces are browned and crisp.

Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 2 tablespoons of bacon fat in the skillet.

Add the chopped onion to the skillet. Cook over medium heat for 4 to 5 minutes, stirring often, until the onion is soft and lightly golden.

Add the frozen okra to the skillet. Spread it into an even layer and let it cook for 3 minutes without stirring so the cut sides can brown.

Stir the okra and keep cooking for 3 to 4 minutes more, until it is fully thawed, bright green, and less sticky-looking.

Add the sliced garlic and smoked paprika to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Pour the diced tomatoes and all of their juices into the skillet. Add the kosher salt and black pepper.

Stir the tomato mixture well, scraping the bottom of the skillet so any browned bits mix into the sauce.

Return the cooked bacon to the skillet. Let the sauce simmer for 5 to 6 minutes, stirring once or twice, until it thickens slightly and does not look watery around the edges.

Use the back of a spoon to make 4 shallow spaces in the sauce for the eggs.