Measure out and prepare all the ingredients. Preheat oven to 350F.

In a skillet, add the olive oil to the skillet over medium heat. Saute the minced onion in until fragrant.

Add the thawed spinach into the skillet and let it cook until it's wilted.

Add the cumin, coriander, harissa, and salt and pepper. Stir together well and let cook for another 1-2 minutes.

Transfer the seasoned spinach mixture to a food processor. Pulse until coarse. Then, add the vegetable broth and pulse until smooth. Wipe out your skillet.

Drizzle oil in the bottom of the skillet or spray some cooking spray. Pour the smooth spinach mixture into the skillet. Using a spoon, press the back of the spoon into parts of the spinach mixture.

Gently crack the eggs into these parts of the mixture. Cook in the oven until the egg whites are set and the yolk is a little runny. This should take about 20-25 minutes.

Top with parsley and crushed red pepper flakes. Serve and enjoy!