Add the oil to a cast iron skillet and preheat over medium to medium-high heat. Preheat the oven to 375 degrees F.

Add the onions and bell peppers to the skillet. Saute until onions begin to caramelize, 10 to 15 minutes. Add the minced garlic and cook until the garlic becomes fragrant (about 1 minute). Add the cumin, paprika, and cayenne and stir to combine. Add the halved cherry tomatoes and marinara sauce and mix well.

Allow the sauce to heat through, then add the fresh spinach and allow to wilt down (about 3 to 5 minutes). Taste the sauce and adjust the flavor as needed with additional spices or salt and pepper.

Make a small indentation in the sauce mixture for each egg, four total. Crack one egg at a time into a small ramekin, bowl, or cup, then gently slide it into the indentation. Repeat for each egg. Do not stir and take care to not break the yolks. Add half of the feta or goat cheese to the top, then place the skillet on the middle rack of your preheated oven.

Cook for 7 to 10 minutes or until the eggs are set but still wobbly. Remove skillet from the oven. Add the remaining feta or goat cheese and the chopped parsley to the top for garnish. Arrange four bowls for servings. Spoon 1 egg with additional sauce into each bowl. Serve hot with sliced naan or pita bread. Add additional spices, cheese, or herbs if desired.