Heat oil in a large Dutch oven over medium heat. Add garlic; sauté 5 minutes or until golden. Remove garlic from pan. Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.
Return garlic mixture to pan, and add Chicken Stock and chile. Bring to a simmer over medium heat, and cook 10 minutes. Discard chile. Slowly pour beaten eggs into soup, stirring constantly. Immediately remove from heat. Place 1 bread slice in each of 5 soup bowls, and top each bread slice with 1/4 cup tomato and 1 tablespoon green onions. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon cheese.