Step 1

Place a large pan or Dutch oven on medium high heat. Add the olive oil, spinach, peas and dash of salt and cook down for one minute. Add the salsa verde, garlic powder and za'atar and bring up to a heavy simmer. Stir in the cilantro and then create little wells for the eggs.

Step 2

Crack the eggs into the pan, add another dash of salt on top and then cover for 6-8 minutes, or until the whites have almost set but the yolk is still runny.

Step 3

While the eggs are cooking, cut the avocado into small pieces and crumble the feta. Add into the pan and cover for 1 more minute. Serve hot.