In a small bowl, combine cumin, black pepper, paprika, cayenne, oregano, dried cilantro, sumac, and kosher salt to create a fragrant spice mix. Stir well to ensure even distribution and set aside.

Preheat a large skillet over medium heat and add the chopped bacon pieces. Cook for about 5–7 minutes, stirring occasionally, until the bacon turns crispy and golden brown. Carefully remove the bacon from the skillet, draining excess fat while leaving a little in the pan.

In the same skillet with the leftover bacon fat, add the chopped onion, red pepper, and cauliflower florets. Sauté these vibrant vegetables for approximately 5 minutes until the onion is translucent and the cauliflower becomes slightly tender.

Sprinkle 2 teaspoons of your prepared spice mix over the sautéed vegetables, stirring to coat them evenly. Add 2 tablespoons of water to help with steaming, then cover the skillet. Cook for an additional 5 minutes, checking occasionally and adding more water as needed.

Make four wells in the mixture, crack a large egg into each well, and sprinkle the shredded cheddar cheese on top. Cover the skillet and cook for about 5–8 minutes, or until the eggs reach your desired doneness.

Remove the skillet from heat and sprinkle fresh parsley over the top. Serve hot, either on its own or with avocado slices.