Shakshuka with Spinach and Harissa

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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion (1 medium onion)
1 red bell pepper, de-seeded and diced
3 medium garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 tablespoons harissa paste, optional*
1 (28-ounce) can crushed tomatoes
Pinch of cayenne pepper, optional
Several big handfuls of fresh spinach
Sea salt and freshly ground black pepper
4 eggs

Toppings:
⅓ cup crumbled feta, optional
⅓ cup fresh parsley leaves
1 avocado, diced
Toasted slices of ciabatta bread (1 to 2 per serving)
Microgreens for garnish, optional