Method

1. Preheat the oven to grill.

2. Heat the butter and oil in a medium-sized, ovenproof frying pan.

3. Fry the onion and garlic for 1min, or until golden and softened.

4. Add the kale and spinach, and stir until wilted (roughly 3-5mins).

5. Add the pesto, za’atar, and lemon juice, season with pepper.

6. Make holes in the vegetable mixture to fill with the eggs. Crack the eggs into the holes and season the eggs lightly with salt.

7. Sprinkle feta over the entire frying pan and pop under the grill for 5-8mins, or until the whites of the eggs are completely white.

8. Top with fresh basil and toasted pinenuts.