Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion, bell pepper, and zucchini. Cook for about 5 minutes, until the onion becomes translucent.

Add the garlic, cumin, paprika, ginger, and chili flakes (if using). Cook for another minute, stirring frequently.

Pour in the crushed tomatoes, then add the spinach and cilantro. Season with salt and pepper. Stir and bring the sauce to a gentle simmer. Taste and adjust seasoning as needed.

Use a large spoon to make 6 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 5–8 minutes, or until the eggs are cooked to your liking.

Remove from heat and sprinkle the crumbled feta and extra cilantro on top. Serve immediately with warm pita or toasted bread.