Heat oil in a large skillet or cast iron on a stove top over medium heat to medium-high heat. Add the onion and sauté until softened, about 5 minutes.
Add the bell pepper and cook for another 3-4 minutes, until the peppers are slightly softened. Stir in the cumin, coriander, paprika, salt, and black pepper. Cook for 1 minute to toast the spices. Add 1-2 tbsp Harissa sauce.
Add the chopped spinach to the skillet. Stir well to combine and cook until the spinach has wilted, about 2-3 minutes.
Make four little wells in the mixture and crack an egg into each well on a bed of greens. Lower to medium-low heat, cover the skillet for 5-7 minutes until the eggs are cooked to your desired doneness.