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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 red onion (chopped) and ½ red bell pepper (diced). Sauté for 3–4 minutes until softened.
Stir in 1 clove garlic (grated), 1 cup frozen peas, and 1½ cups cooked quinoa (break up any clumps with your spoon). Spread the mixture flat and let it cook undisturbed for 2 minutes to lightly crisp the quinoa. Stir occasionally.
Sprinkle in 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Add 3 cups baby spinach and toss for 1 minute until just wilted.
Lower heat to medium. Push the mixture to the edges to create a 'well' in the center. Break in 2 large eggs. Let the eggs set for 30 seconds, then gently fold them into the quinoa mixture until fully cooked (about 1 minute).
Remove from heat immediately. Top with ¼ cup crumbled feta, avocado, and a squeeze of lemon or a dash of hot sauce.