Remove skin from garlic and crush
Remove flowers from small zucchini and cut in half lengthwise
Slice small zucchinis in half lengthways
Peel 2 slices of lemon peel (about 1cm thick, and full length of the lemon)
Chop all herbs and have them ready
Bring saucepan to medium heat – add the olive oil, zucchini slices (not the flowers), lemon peel, chili, and garlic. Sauté until zucchini is just softened
Reduce heat to low/medium
Add the spinach and zucchini flowers for 30 seconds or until just beginning to wilt
Remove lemon peel
Season with salt, pepper and add herbs. Stir to mix through
Create 4 hollows in the pan with the back of a spoon and crack in the eggs. Crumble feta all over and cover with a lid for 4-5 minutes until the whites are cooked and yolks runny
Remove from heat, drizzle with extra virgin olive oil, a squeeze of lemon juice and season to taste
Serve in the pan with your favourite crusty bread to catch the runny egg