Heat the oil in a wide frying pan. Sauté the onion and garlic for approx. 3 mins. Add the dukkah and cook briefly. Add the spinach and lettuce, pour in the stock, cover and simmer for approx. 10 mins. Add the peas and asparagus, season with salt, continue to simmer for approx. 5 mins. Mix in the feta.
Using a tablespoon, make 4 wells in the sauce. Crack the eggs one at a time, slide them carefully into the wells. Cover and allow to solidify for approx. 7 mins., season the eggs, scatter the feta and basil over the top.