Pour oil into a large skillet and place over medium-high heat. Sauté onion and garlic for 3 to 4 minutes or until onion become translucent.
Add cumin, paprika, coriander, and chile powder and season with salt and pepper.
Lower heat to medium and stir in spinach and sauté for 2 to 3 minutes.
Stir tomato paste, crushed tomatoes and tomato puree to the mixture and continue to stir until sauce is smooth. Simmer for 3 to 4 minutes.
Stir beans into the skillet and season with salt and pepper.
Crack each egg into a small ramekin, one at a time, and gently drop into the skillet, 1 inch apart. Cooke for 2 minutes.
Cover and continue to cook for 8 to 10 minutes or until whites have set and yolks are still runny.
Top with ricotta salata and chives and lightly season with salt and pepper.
Remove from heat and serve with grilled pita bread.