In a small nonreactive bowl, mix the red onion, sumac and salt and let sit for at least an hour.

In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, and asparagus stems and sauté until the onions are translucent and asparagus is bright green, but not yet fully cooked, about 5 minutes.

Add the za’atar, coriander, oregano and ½ teaspoon of saltand sauté for 1 minute. Add the heavy cream and bring to a low simmer. Add spinach and mix to incorporate until spinach is just wilted. Let mixture sit for a few minutes until cool enough to handle.

Carefully transfer the mixture to a blender and process until smooth. Taste and adjust for seasoning and then place in the fridge to cool. This can be done up to two days in advance.

To finish, heat the oil in a large pan over medium-high heat. Add the zucchini and reserved asparagus heads. Sprinkle with salt and pepper. Add the sauce and bring to a simmer, cooking until zucchini and asparagus are bright green and the sauce thickens a bit, about 3-5 minutes. Gently crack each of the eggs on top of the mixture, sprinkling each yolk with salt. Cover the pan and cook for 3-4 minutes on medium heat until egg whites are cooked through and yellows are still runny.

Top with the pickled sumac onions, goat cheese, and fresh oregano. Serve immediately with fresh pita.