preheat your oven to 350*F degrees.
add olive oil to cast iron skillet or oven-proof deep skillet and place on medium heat. once oil is hot, add onions, bell peppers and mushrooms. cook and stir occasionally until onions are transcluent, about 10-15 minutes.
add oregano, cumin, paprika, red pepper flakes, salt, pepper and minced garlic. stir to combine.
add the baby spinach.
add can of peeled tomatoes to the skillet, letting simmer and bubble over medium heat for 5-10 minutes. stir in ½cup of feta cheese.
gently add in 6 eggs to the tomato mixture.
place cast iron/skillet in the oven for 7-10 minutes, or until eggs have cooked. if your skillet is not oven-proof, you can simply cover with a lid until eggs have set.
sprinkle with chopped cilantro, parsley, hot sauce and remaining feta cheese. serve with warm crusty bread or pita bread.