Shakshuka (Moroccan Eggs In Spiced Tomato Sauce)

Ingredients

• 2 tbsp olive oil
• 1 large white onion (diced finely)
• 1 red bell pepper (diced finely)
• 3 garlic cloves (minced)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp red pepper flakes or chili powder (try smoked red pepper flakes for a slight smoky heat)
• 2 tsp ground cumin
• 1 tsp ground coriander seed
• 2 tsp paprika (if you have smoked paprika, use 1 tsp regular and 1 tsp smoked)
• 800 grams canned tomatoes (28 ounces, I used 2 x 14 oz cans (400 gram cans), you can use whole or diced canned tomatoes)
• 1-2 cups baby spinach
• 4 large eggs (You can do 6 or 8 eggs depending on the size of the pan)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh cilantro leaves (coriander, chopped fine)
• Optionals: sliced avocado (crumbled feta cheese, micro-greens, red pepper flakes)