In a small nonstick skillet, sauté spinach in olive oil for 2-3 minutes on medium low heat until wilted and soft. Add in the olives. Sprinkle with salt and pepper.
Gently crack both eggs on top of the spinach, making sure not to break the yolks. Season with salt and pepper and sprinkle with the crumbled feta. Cook for 2-3 minutes or until the whites are slightly set.
Broil on high for 2 minutes until the whites are fully set but the yolks are still runny. Serve immediately.
Recipe Courtesy of Megan Mitchell