Heat evoo in a large sauté pan over medium-high heat. Sauté onions with cumin, coriander, paprika, salt and pepper for 3-4 minutes. Add garlic and cook 1 more minute. Add tomatoes, simmer until hot, taste and adjust seasoning.

Add the spinach and stir until wilted. Make 6 wells with a spoon. Gently crack eggs into wells of sauce and veggies, spoon a bit of sauce onto egg whites to help them cook faster.

Cover the skillet and cook until whites are set and yolks are the way you like them, between 3 and 5 minutes.

Garnish with desired toppings.