Step 1

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.

Step 2

Add the minced garlic and chopped red bell pepper to the skillet, cooking for another 2 minutes until the pepper softens.

Step 3

Stir in the diced tomatoes, cumin, paprika, coriander, salt, and pepper. Allow the sauce to simmer for about 5 minutes, or until it begins to reduce slightly.

Step 4

Add the fresh spinach to the sauce, stirring until the spinach wilts and is evenly distributed throughout the sauce.

Step 5

With the back of a spoon, make four wells in the sauce. Crack an egg into each well.

Step 6

Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.

Step 7

Sprinkle the crumbled feta cheese over the top of the shakshuka just before serving.

Step 8

Garnish with fresh cilantro or parsley and serve hot.