Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add baby spinach and sauté for about 3-4 minutes until wilted. Drain excess water and set aside.

In the same skillet, add 1.5 tablespoons of oil, then toss in diced shallots and minced garlic. Sauté for 2-3 minutes until translucent and fragrant.

Stir in cumin and ground coriander, seasoning with salt and pepper. Cook for 1-2 minutes until fragrant.

Return wilted spinach to the skillet, adding chopped cilantro and adjust seasoning.

Transfer half of the spinach mixture to a food processor, blend with remaining oil until smooth and return to skillet.

Spread spinach mixture evenly, create five small wells, and crack an egg into each well. Cook for 2-3 minutes until egg whites begin to set.

Add a splash of water around the edges and cover. Steam for an additional 2 minutes.

Remove from heat, sprinkle half of the queso fresco on top, season with salt and pepper. Finish with remaining cheese, avocado, and additional cilantro.