In a large skillet or a large cast-iron skillet, heat the oil over medium heat. Add the onions, poblano, Fresh tomatoes, and garlic and cook uncovered, for about 8 minutes, until softened. (Reduce the heat if necessary) Add the sweet paprika, cumin, coriander, red chili powder, salt, sugar, ginger, cinnamon, cinnamon, crushed tomatoes, 2 tablespoons of the olive brine juice, and water.
Cook, uncovered, stirring occasionally, for about 10-15 minutes, or until the sauce thickens. Taste and correct the seasoning to taste, if needed.
Add the chopped greens, half of the chopped cilantro, and olives to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 to 15 minutes.
While the spinach is cooking, set an oven rack in the top position and preheat the broiler. Remove the pan from the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites.
Sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary).
Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking. Remove the pan from the oven and sprinkle the remaining cilantro over top. Serve hot with bread.