Preheat oven to 375 degrees F.
Sauté turkey with paprika, chili powder, garlic powder, cumin, salt, pepper, and (optional) cayenne. Once the turkey is fully cooked, set aside.
Add 4 ounces of enchilada sauce to the bottom of a 9x13 casserole dish.
Place 4 to 6 corn tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.
Sprinkle the rinsed & drained black beans over the tortillas.
Evenly spread the tomatoes over the black beans.
Add the cooked turkey, top with 4 more ounces of enchilada sauce.
Use a spatula to smooth it all out so it’s even across the pan.
Sprinkle on 1 cup of the cheese over meat.
Use a spoon to make 4 to 8 evenly-spaced holes for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in the hole.
Sprinkle remaining cheese on top and bake the casserole for 25-35 minutes.
Check the doneness of the eggs starting around 20 minutes. Continue monitoring the eggs until they are cooked to your liking, 29 to 30 minutes were the 'sweet spot' for my eggs.