Preheat oven to 350°F (180°C).
In a 6-cup muffin tin, add 1 tsp (5 mL) olive oil in each cup. Top with labneh or cream cheese. Crack an egg into each cup and sprinkle 1 tsp (5 mL) of za’atar and salt on top. Using a fork swirl the yolk around to mix with spices. Sprinkle in spinach and black olives.
Bake for 18-20 minutes until egg is cooked to desired doneness. Garnish with parsley.
If za’atar blend contains salt, adjust salt in recipe as required.