In an oven safe skillet, melt butter over medium heat. Add chopped onion, sprinkle with salt and cook until soft, stirring occasionally. Add garlic and chili flakes and incorporate briefly.

Add spinach by the handful and gently wilt. The pan will feel over-filled but it will cook down quickly. It may take 2-3 batches of adding spinach to make room. Salt in between each time adding spinach. Finely chop fresh herbs and stir to incorporate.

Heat oven to low broil. Meanwhile, use a spatula to make space for four eggs. Add a little butter or oil in each hole and gently crack an egg into each space. Cook on low heat until eggs begin to cook a little on the bottom.

Transfer to broiler and broil for 3 minutes or until desired egg done-ness. Remove and quickly crumble feta on top. Serve with a huge microgreen salad on top and sprinkles of aleppo pepper.