Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.

Add the fresh spinach and chopped herbs to the skillet in batches, tossing frequently until fully wilted and reduced in volume.

Reduce the heat to medium-low. Stir in the heavy cream and season the mixture with a pinch of salt and black pepper. Simmer for 2 minutes to thicken slightly.

Use a spoon to create four small wells or pockets in the spinach mixture. Carefully crack one egg into each well.

Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firm yolks).

Remove from heat. Immediately sprinkle the crumbled feta cheese and za'atar over the top.

Serve hot directly from the skillet with crusty bread for dipping.