Heat the olive oil in a large, deep skillet over medium heat.

Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.

Stir in the garlic, cumin, and red pepper flakes, cooking for another minute until fragrant.

Add the chopped kale first, cooking for 2-3 minutes until slightly softened, then add the spinach in batches until fully wilted.

Stir in the fresh parsley and heavy cream. Simmer for 2 minutes to thicken the mixture slightly, then season with salt and pepper.

Use a spoon to make 4 small wells or indentations in the greens.

Carefully crack one egg into each well.

Cover the skillet with a lid and reduce heat to medium-low.

Cook for 5 to 8 minutes, or until the egg whites are set but the yolks are still runny to your preference.

Remove from heat and immediately sprinkle the crumbled feta cheese over the top.

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