Heat olive oil in a large cast iron skillet. Add onion, bell pepper, garlic, spices, salt and pepper. Sauté and stir frequently until vegetables have softened, about 10 minutes. Add chopped tomatoes and continue to sauté until tomatoes break down, about an additional 10 minutes. Taste and adjust seasonings to your liking. Add in spinach and stir into tomato mixture. Using a wooden spoon, make 6 indentations or "wells" in the vegetables spaced out in the pan. Gently crack an egg into each well. Reduce heat and cover skillet, and cook on low until the eggs are set. Uncover and add fresh parsley, if desired. Serve warm with pita, challah, or crusty bread.