Heat the olive oil in a large lidded deep skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

Stir in the garlic, cumin, smoked paprika, and crushed red pepper flakes, if using. Cook for 30 seconds, just until fragrant.

Add the crushed tomatoes, vegetable broth or water, salt, and a few grinds of black pepper. Stir well and bring to a lively simmer.

Stir in the bulgur, reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, stirring once halfway through, until the bulgur is tender and the mixture is thick but still saucy.

Fold in the spinach until it wilts into the tomato-bulgur mixture, about 1 minute. Taste and adjust salt if needed.

Make 4 shallow wells in the mixture. Crack 1 egg into each well, then sprinkle the feta around the eggs.

Cover and cook over medium-low heat for 5 to 7 minutes, until the egg whites are set and the yolks are cooked to your liking.

Turn off the heat. Sprinkle with lemon juice, parsley or dill, and extra black pepper. Let stand uncovered for 2 minutes before serving from the pot.