Cut the potatoes in half and finely chop the onion.
Heat a large pan with olive oil, fry the potatoes till golden brown, add 200 ml of vegetable stock and the broccoli florets, place a lid on top and leave to steam till soft (add more water if necessary).
Meanwhile mix the cream cheese, 100 ml of water and spinach until smooth using a stick blender.
Remove the potatoes and broccoli from the pan and set aside.
Use the same pan and add the onion and peas, sauté until the peas are defrosted, add the spinach sauce, place the potatoes and broccoli in the sauce, make 4 holes for the eggs.
Crack the eggs into the holes and place a lid on top over a medium heat. Cook until the eggs are cooked through but still runny.
Serve with crumbled feta cheese and chopped parsley.