Wash the nettle, parboil it in boiling water for a minute, then rinse it under cold water.
Heat the oil in a pan and fry the chopped onions. Once softened, add the nettle. If necessary, pour a little more hot water in.
Once the liquid evaporates, tap the eggs over the dish, add crumbled feta cheese and gently stir until the eggs become ready.
Season with black pepper and paprika and serve.