Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the baby spinach and sauté for about 3–4 minutes or until wilted. Transfer it to a colander to drain excess water.

In the same skillet, add 1½ tablespoons of olive oil over medium heat. Sauté chopped shallots and minced garlic for 2–3 minutes, until they become fragrant and slightly translucent.

Stir in the cumin and ground coriander, allowing them to bloom for about 1–2 minutes. Incorporate the wilted spinach back into the skillet, followed by chopped cilantro.

Transfer half of the spinach mixture to a food processor, adding 1 tablespoon of olive oil. Pulse until smooth, then return to the skillet and gently stir everything together.

Create five wells in the spinach mixture using a spoon, and crack a large egg into each well.

Pour a small amount of water around the edges of the skillet to create steam. Cover with a lid and let everything steam for about 2–3 minutes or until the egg whites are set.

Remove the lid and sprinkle half of your queso fresco over the eggs and spinach. Season lightly with salt and pepper.

Top the dish with the remaining queso fresco and sliced avocado. Garnish with micro cilantro or more cilantro leaves if desired.