In a medium bowl, combine 1 teaspoon each of cumin, black ground pepper, paprika, oregano, dried cilantro, and sumac, along with ¼ teaspoon of cayenne and kosher salt. Mix well and set aside.

Preheat a large skillet over medium heat for about 2 minutes. Once hot, add bacon strips and cook until crispy, around 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate.

In the same skillet, add chopped onion, red pepper, and cauliflower florets. Sauté for approximately 5 minutes until the vegetables soften.

Stir in 2 teaspoons of your prepared spice mixture and ¼ cup of water, cover the skillet and allow to steam for about 5 minutes until the cauliflower is tender.

Create four wells in the cauliflower mixture, crack a large egg into each well, and sprinkle shredded cheddar cheese over the top. Cover and cook for about 3 to 4 minutes.

Remove from heat, garnish with freshly chopped parsley, and serve warm.