Step 1

In a deep non-stick saute pan, heat olive oil to medium heat. Add in diced onion, bell pepper, and zucchini. Cook for 5 minutes, until the onion is translucent.

Step 2

Add in the sliced garlic clove, cumin, paprika, ground ginger, and optional chili flakes. Cook for an additional minute.

Step 3

Add in crushed tomatoes, spinach, and cilantro. Season with salt and pepper, stir and bring the sauce to a simmer. Taste and adjust seasonings to your liking.

Step 4

Using a large spoon to make 6 small wells in the sauce and crack the eggs into each. Cover the pan and cook for 5 - 8 minutes, or until the eggs are done to your liking.

Step 5

Garnish with crumbled feta, extra cilantro, and serve with warm pita or toasted bread.