Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add baby spinach and sauté for 3-4 minutes until wilted.

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

Sprinkle in cumin and ground coriander; cook for an additional 1-2 minutes while stirring. Season with salt and pepper.

Return sautéed spinach to skillet, season with salt and pepper. Stir in chopped cilantro and cook for 1 minute.

Transfer half of the spinach mixture to a food processor, blend with 1 tablespoon of olive oil until smooth.

Return blended mixture to skillet and mix thoroughly with remaining spinach.

Create five wells in the mixture, crack a large egg into each well. Cover skillet and cook for 2-3 minutes.

Pour water around edges of skillet to create steam; cover again and steam for about 2 minutes.

Remove lid and sprinkle half of the queso fresco over eggs; season lightly.

Add remaining queso fresco and sliced avocado on top. Garnish with cilantro and serve hot.