Cook the onions and garlic: In a large cast iron skillet over medium-high heat, heat the olive oil. When it shimmers, add the onion and cook until golden, about 5 minutes. Then add the garlic and stir until the aroma is released, about 1 minute.

Add the spices and red pepper paste: Add the cumin and smoked paprika and stir until evenly coated. Follow with the Turkish red pepper paste and stir in until evenly distributed.

Add tomatoes and wilt the spinach: Stir in the grated tomatoes, 1/3 cup water and a couple big handfuls of baby spinach. Stir until the spinach wilts, then continue adding the spinach a couple of handfuls at a time until all the spinach has wilted. Continue stirring until the spinach is fully wilted and the flavors have integrated in the sauce, about 7 minutes longer. Season with a pinch of salt and pepper.

Add the eggs: Turn the heat to medium-low. Using a wooden spoon, make 4 evenly spaced wells in the tomato mixture and gently crack an egg into each indentation. Season each egg with a bit of salt. Cover the pan and cook until the eggs have set to your liking, about 5 to 7 minutes.

Garnish and serve: Remove the lid and sprinkle on the Aleppo pepper and fresh parsley over top. Serve immediately.