Preheat oven to 200 degrees celsius and lightly grease an ovenproof dish with coconut oil. Heat the olive oil in a medium saucepan over medium heat.
Add onion, garlic and spices and cook for 1-2 minutes, until fragrant and the onion is soft.
Add the spinach, zucchini and broccoli leaves and cook for 1-2 minutes, until the leaves have just wilted. Remove from heat.
Place the crushed tomatoes into a medium bowl with onion and spinach mixture, some salt and pepper, and stir to combine and pour into ovenproof dish.
Using the back of a large spoon make small dents in the middle of the sauce, then crack in the eggs
Bake for 10-12 minutes, or until the eggs are cooked to your liking
Garnish with chopped coriander and parsley. Serve and enjoy with a piece of paleo bread.