Heat the olive oil in a large cast iron skillet over medium heat. Add the diced onion and red bell pepper, sautéing until softened and the onion is translucent.

Stir in the minced garlic, cumin, and smoked paprika. Toast the spices for about a minute until they smell incredible.

Pour in the crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer, then fold in the fresh spinach until it wilts into the sauce.

Use the back of a spoon to create four small wells in the sauce. Carefully crack an egg into each well.

Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny.

Remove from heat. Sprinkle with crumbled feta and fresh parsley before serving directly from the skillet.