Preheat your oven to 180°C
Heat olive oil in an oven-safe pan on medium heat. When the oil is shimmering add in chili flakes and cumin. Toast for 15 seconds. *If cooking with fresh tomatoes check the notes below detailing the coming three steps before adding the spinach
Add in onion + bell pepper + salt + black pepper. Saute on medium heat, stirring often, until onions are translucent and tender around 5-6 min.
Turn your heat down to medium-low. Add in garlic and cook until fragrant, less than a minute.
Add in finely chopped tomatoes and simmer on low until the liquid from the tomatoes has significantly evaporated and the sauce has thickened around 15-18 min. You know it's ready when you can make a well with a wooden spoon and the sauce holds its shape and does not fill the well.
Add in spinach and cook until wilted, just a minute or 2.
Make a good-sized well in the sauce at the top center of the pan. Crack in one of your eggs. Continue around the pan with 4 more eggs. Make your last well in the center and crack in your final egg. Salt and pepper each egg.
When the egg whites just start to bubble carefully place in the oven and bake for 7-12 min. depending on your desired egg consistency. 7 minutes will give you a runnier egg yolk. Keep in mind this will continue to cook once removed from the oven.
Using oven mitts remove from the oven. Crumble over some feta cheese and parsley or cilantro. Serve with your preferred bread choice.