Heat Oil: In a large skillet, heat oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

Cook Cabbage: Add the chopped cabbage to the skillet. Cook, stirring occasionally, until the cabbage is slightly softened and begins to turn golden, about 5-7 minutes.

Add Spinach: Stir in the chopped spinach and continue to cook until the spinach wilts, about 2-3 minutes.

Add Tomato and Lemon Juice: Add the diced tomato and lemon juice to the skillet. Cook for an additional 2 minutes to blend the flavors. Season with salt to taste.

Add Cream Cheese and Parmesan: Reduce the heat to low and add the cream cheese and Parmesan cheese to the skillet. Stir well until the cheeses melt and create a creamy mixture with the vegetables.

Make Wells for Eggs: Make small wells in the cabbage and spinach mixture and crack the eggs into each well. Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 4-5 minutes.

Add Additional Cheese: Sprinkle additional cheese (cheddar or mozzarella) over the top, if desired, and cover for another minute to let the cheese melt.

Serve: Serve hot directly from the skillet, perhaps with a slice of crusty bread or over cooked grains like rice or quinoa.