Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Add the minced garlic and ground cumin to the pan, stirring constantly for about 1 minute until fragrant.

Add the baby spinach to the skillet in batches, tossing frequently until all the leaves have wilted down considerably.

Stir in the heavy cream (or coconut milk), salt, and pepper. Let the mixture simmer for 1-2 minutes to slightly thicken the green base.

Use a spoon to create four small wells or indentations in the spinach mixture.

Carefully crack an egg into each well. Season the tops of the eggs with a pinch of salt and pepper.

Reduce the heat to medium-low, 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.

Remove from heat. Squeeze fresh lemon juice over the top, then sprinkle with crumbled feta cheese and fresh herbs before serving immediately.