Heat 2 tablespoons of extra-virgin olive oil in a large lidded skillet over medium heat. Once shimmering, add 1 chopped yellow onion and 1 diced red bell pepper. Cook for 6–8 minutes, stirring often, until the vegetables are soft and the onion is translucent.

Lower the heat to medium-low and stir in 3 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and optional cayenne pepper to taste. Cook for about 30 seconds until fragrant.

Pour in one 28-ounce can of crushed tomatoes and 1 tablespoon of harissa paste into the skillet. Stir well to combine, then bring the mixture to a gentle simmer. Allow the sauce to cook for 15 minutes over medium heat, stirring occasionally.

Once the sauce has thickened, add 2 cups of chopped fresh spinach to the skillet. Stir gently until the spinach wilts.

Using a spoon, create wells in the sauce and crack 3 to 5 large eggs into each well. Cover the skillet with a lid and cook for 5–8 minutes.

Once the eggs are cooked to your liking, season the entire dish with sea salt and freshly ground black pepper to taste. Sprinkle crumbled feta cheese and fresh parsley leaves over the top before serving.