In a medium bowl, blend together the cumin, black pepper, paprika, cayenne, oregano, dried cilantro, sumac, and kosher salt.

Heat a large skillet over medium heat and add the bacon strips. Cook until crispy and golden brown, about 5–7 minutes. Transfer to a paper towel-lined plate.

In the same skillet, add the chopped onion, red pepper, and cauliflower florets. Sauté for about 5 minutes until softened.

Sprinkle 2 teaspoons of the spice mix over the vegetables and stir well.

Pour 2 tablespoons of water into the skillet, cover, and steam for about 3–5 minutes until the cauliflower is tender.

Create four small wells in the mixture and crack an egg into each well. Sprinkle shredded cheddar cheese on top and cover to cook for about 5–7 minutes.

Remove from heat, sprinkle with fresh parsley, and serve warm.