Heat 1 tablespoon Olive Oil in a large skillet over medium-high heat.

Toast the spices: Stir the garlic powder and ground cumin into the hot oil. Cook for 30 seconds until you can smell the spices.

Build the sauce: Pour the crushed tomatoes and the drained black beans into the skillet. Season with the kosher salt and black pepper, then stir to combine.

Simmer the base: Bring the mixture to a gentle simmer. Let it cook uncovered for 5 minutes so the tomato sauce thickens slightly.

Wilt the spinach: Add the fresh baby spinach to the skillet in handfuls. Stir continuously for 1 to 2 minutes until the leaves are completely wilted into the sauce.

Make the wells: Use a spoon to press four shallow wells into the spinach and bean mixture.

Add the eggs: Crack one egg into each well. Season the top of each egg with a small pinch of salt and pepper.

Finish and serve: Remove the skillet from the heat. Sprinkle the crumbled feta cheese evenly over the sauce and eggs, then serve immediately.