1. Start by heating a tablespoon of olive oil in a small skillet over medium heat. Crack in the eggs and cook them sunny-side up or over easy, depending on your preference. You want the yolks runny—this will add a luscious, rich texture to your sandwich.
2. While the eggs cook, lightly brush your bread slices with olive oil. Toast them in a separate pan or under the broiler until golden and crisp. The crunch is key—it reminds me of the crusty bread Mama Lu would tear into, still warm from the oven.
3. Once the bread is toasted, layer on the fresh spinach leaves. They’ll wilt slightly from the residual heat, adding a tender bite.
4. Next, arrange the sliced cherry tomatoes and halved kalamata olives evenly over the greens. This is where the Mediterranean sunshine really shines through—juicy, salty, bright.
5. Sprinkle the crumbled feta cheese on top of the veggies. If you’re using za’atar, dust it lightly over the feta and spinach for a fragrant, herbal lift.
6. Carefully place the cooked eggs on top. Season with a pinch of salt and freshly cracked black pepper. A little fresh lemon juice over everything can brighten the flavors even more.
7. Finish by scattering fresh parsley or basil over the eggs, then top with the second slice of toasted bread. Press down gently to meld everything together.
8. Slice your sandwich in half and serve immediately. The first bite should be warm, tangy, and just a little bit salty—comfort food that feels like a celebration of simple, honest ingredients.

One tip I learned from Mama Lu’s kitchen is to taste as you go. Don’t be shy about adjusting the salt or adding a little extra olive oil. Those little tweaks make all the difference between a good sandwich and one you remember.