Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Toss in the diced zucchini and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened. Add the chopped spinach and cook for another minute until wilted.

Stir in the diced tomatoes and tomato paste. Add the smoked paprika, cumin, chili flakes, salt, and pepper. Let the mixture simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning as needed.

Use a spoon to create small wells in the sauce. Crack one egg into each well.

Cover the skillet with a lid and let the eggs cook for 5–7 minutes, or until the whites are set and the yolks are still slightly runny. If you prefer firmer yolks, cook a few minutes longer.

Remove from heat. Top with crumbled feta or goat cheese if using, and sprinkle chopped parsley or cilantro for freshness. Serve hot.