In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the baby spinach and sauté for 3–4 minutes until wilted and vibrant.

Add the remaining tablespoon of olive oil, then sauté the chopped shallots and minced garlic for 2–3 minutes until translucent.

Stir in the cumin and ground coriander, cooking for an additional 1–2 minutes while seasoning with salt and pepper.

Return the sautéed spinach to the skillet, folding it into the aromatic mixture. Stir in the chopped cilantro.

Transfer half of the spinach mixture to a food processor, add a touch more olive oil, and blend until smooth.

Mix the puree back into the skillet, spreading it evenly to form the base for your shakshuka.

Create 5 wells in the spinach mixture and crack a large egg into each well. Cook for about 2–3 minutes until edges of whites begin to set.

Pour a small amount of water around the edge of the skillet, cover with a lid, and steam for about 2 minutes.

Sprinkle half of the queso fresco over the eggs, season lightly if desired, then add the remaining cheese, letting it melt.

Serve immediately, garnished with avocado and micro cilantro, alongside toasted baguette or warm pita.