In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one chopped yellow onion and sauté until translucent and soft, about 3-4 minutes.

Stir in 2 minced garlic cloves and cook for about 20 seconds until fragrant. Then, add 1 teaspoon of red pepper flakes and 1 teaspoon of smoked paprika, along with kosher salt and black pepper to taste.

Pour in one can of diced tomatoes, stirring well to combine, and reduce heat to medium-low. Simmer for approximately 10 minutes until thickened.

Add 2 cups of fresh baby spinach into the sauce. Stir gently until the spinach wilts, about 1-2 minutes.

Create small divots in the sauce and carefully crack in 4 large eggs. Season each egg with salt and pepper. Cover and cook for 3-5 minutes.

Toast slices of your favorite bread in another skillet until golden and crispy, about 3-4 minutes.

Serve the dish hot, topped with fresh dill and optional Parmesan cheese, accompanied by toasted bread.