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Heat the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat.
Once the butter starts to foam, add the leeks, ½ teaspoon of salt, and plenty of pepper.
Fry, stirring frequently, until the leeks are soft, about 3 minutes.
Add the vegetable broth, lemon, and cumin.
Bring to a boil and cook until most of the broth has evaporated, 4 to 5 minutes.
Add the spinach and fold in until wilted, about 1 minute.
Reduce the heat to medium.
Use a large spoon to make 6 indentations in the mixture.
Break 1 egg into each space.
Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan.
Simmer until the egg whites are set but the yolks are still runny, 4 to 5 minutes.
Meanwhile, mix the za'atar with the remaining 1 tablespoon of oil.
Brush the za'atar over the eggs.
Serve at once, straight from the pan.