Gather the ingredients. Preheat the oven to 350 F.

Add the broccoli rabe to a large pot of boiling water and cook for 2 minutes. Drain and set aside.

Add the tablespoon of olive oil along with the diced onions to a large oven-proof skillet or cast iron pan. Cook on medium heat for about 10 minutes or until the onions become translucent.

Add the minced garlic and continue cooking for about another minute.

Cut the par-cooked broccoli rabe into small pieces and stir into the onion and garlic mixture. Cook for a couple of minutes, then stir in the baby spinach leaves. Continue cooking for another couple of minutes, stirring often, until the spinach begins to wilt.

Stir in the ground cumin, salt, ground black pepper, and milk.

Make four wells in the mixture and crack an egg into each well, being careful not to break the yolks. Note that it is easier to crack each egg into a small bowl and then transfer to the pan.

Place the pan with the eggs into the pre-heated oven and cook for 10 to 15 minutes until the eggs are are set to your liking.

Sprinkle the cooked eggs with a dash of flaky sea salt and a pinch of red pepper flakes.

Serve with crusty bread or warmed slices of pita or naan.