Dice your zucchini and bell pepper and finely chop the green onion and cilantro.
Heat 1 Tablespoon of oil in a large skillet over medium heat.
Add spinach and cook stirring constantly until nicely wilted, about 3 minutes.
Transfer wilted spinach to a plate and set aside.
Add remaining oil to your skillet and heat over medium heat.
Add in the green onion, garlic, diced zucchini and bell peppers. Sauté for about 5 minutes, or until veggies are just tender-crisp.
Add in ground cumin and ground coriander, then continue cooking for 2 minutes more.
Turn heat off and stir in your Greek yogurt, half of your crumbly cheese, wilted spinach, cilantro leaves and fresh lemon juice. Season with a pinch of sea salt and pepper, then allow to cool at room temperature for about 10 minutes.
Next transfer this mixture to a blender and blend until smooth.
Taste and adjust the sea salt and pepper, if desired.
Pour your pureed mixture back into the same skillet and bring to a very gentle simmer.
Use the back of a spoon to make 4 small wells in your creamy green sauce.
Gently crack each egg into the wells.
Cover with a lid and cook over low heat, until egg whites are fully cooked, and yolk is to your liking; 5-8 minutes.
Garnish with chopped cilantro leaves and a sprinkle of remaining queso fresco or feta cheese.
Serve with sliced avocado and enjoy!