Baked Eggs with Spinach, Feta, and Za'atar

Preheat your oven to 375°F (190°C). Lightly grease two individual oven-safe ramekins or a small oven-safe skillet.

Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the fresh spinach, za'atar seasoning, and black pepper. Cook, stirring occasionally, until the spinach has completely wilted, about 3-5 minutes.

Remove the skillet from the heat and gently fold in the crumbled feta cheese. Divide the spinach and feta mixture evenly between the prepared ramekins or spread it in the small skillet.

Create two small indentations in the spinach mixture in each ramekin (or four in the skillet if using one). Carefully crack one egg into each indentation.

Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your preferred doneness).

Serve immediately, perhaps with warm pita bread or crusty bread for dipping.