Preparation

• Step 1

  In a small nonreactive bowl, mix the red onion, sumac and salt and let sit for at least an hour.

• Step 2

  In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, and asparagus stems and sauté until the onions are translucent and asparagus is bright green, but not yet fully cooked, about 5 minutes.

• Step 3

  Add the za’atar, coriander, oregano and ½ teaspoon of saltand sauté for 1 minute. Add the heavy cream and bring to a low simmer. Add spinach and mix to incorporate until spinach is just wilted. Let mixture sit for a few minutes until cool enough to handle.

• Step 4

  Carefully transfer the mixture to a blender and process until smooth. Taste and adjust for seasoning and then place in the fridge to cool. This can be done up to two days in advance.

• Step 5

  To finish, heat the oil in a large pan over medium-high heat. Add the zucchini and reserved asparagus heads. Sprinkle with salt and pepper. Add the sauce and bring to a simmer, cooking until zucchini and asparagus are bright green and the sauce thickens a bit, about 3-5 minutes. Gently crack each of the eggs on top of the mixture, sprinkling each yolk with salt. Cover the pan and cook for 3-4 minutes on medium heat until egg whites are cooked through and yellows are still runny.

• Step 6

  Top with the pickled sumac onions, goat cheese, and fresh oregano. Serve immediately with fresh pita.