Heat a tablespoon of oil in a large pan over medium heat.

Add chopped onions and sauté for 5 minutes until softened.

Add minced garlic, cumin, paprika, and chili flakes, and cook for another minute until fragrant.

Stir in the chopped tomatoes and simmer for 10 minutes until the sauce thickens.

Add the cherry tomatoes and spinach and cook until the spinach wilts.

Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5-7 minutes until the eggs are set to your liking.

Season with salt and pepper, garnish with fresh parsley or cilantro, and serve hot with crusty bread.