Preheat oven to 375 degrees F.

Heat the cooking oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add spinach and cook over medium-high heat until spinach is wilted.

Then add the chickpeas, turmeric, sumac, cinnamon, salt and pepper to taste. Cook until the liquid is almost gone.

Remove from heat. Add the sun-dried tomatoes and stir.

Spoon the mixture into an even layer in a casserole dish. Drizzle olive oil over the mixture.

Carefully crack the eggs over the mixture. Bake for 10-15 minutes or until the egg white is mostly set and the yolk is a little runny. Remove from oven and let cool for about 3 minutes, then sprinkle with Feta cheese and serve.