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Preheat broiler. Line a baking sheet with foil and spray lightly with cooking spray. Arrange tomatillos, onions, and peppers cut side down on baking sheet. Broil for 8 to 10 minutes, keeping a close eye on it to avoid burning, until skins are blistered but not blackened (if your peppers seem to be cooking quicker than the tomatillos, feel free to take them out sooner).
Transfer to a blender and add herbs; blend until smooth.
In a large lidded skillet or sauté pan, heat oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Add blended sauce along with spices and salt and bring to a simmer. Reduce heat to low and gently simmer for about 15 minutes or until thickened and bubbling.
Crack eggs into individual ramekins or small bowls. Add eggs to pan with sauce, spacing them evenly around the pan. Cover and cook for 5 to 7 minutes or until whites are set and clouded over and yolks are still slightly jiggly. If you prefer firmer yolks, let cook for 1-2 minutes more.
Top with dollops of sour cream, crumbled cheese, fresh cilantro and a sprinkle of za’atar spice, if desired; serve immediately with warm pita or crusty bread.