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Gather your ingredients.
Heat the olive oil in a large size pan over a medium heat. Add the onion, garlic cloves, cumin, fennel and sliced green peppers and cook gently for around 10 minutes until peppers soften.
Add the kale and cook for another 5 minutes until softened. Then add the spinach, frozen peas and the lemon juice and cook for another 3 minutes.
Season with salt and black pepper and gently break the eggs into the pan over the vegetables. Add a splash of water if your pan looks a little dry.
Cover and cook for around 5 more minutes, until the egg whites are set and the egg yolks are still runny.
Top with fresh dill and chopped spring onions. Optional to add the feta cheese and serve with toasted sourdough.