Ingredients:

¼ cup extra virgin olive oil, plus extra for drizzle

8 ounces Brussels sprouts, trimmed and thinly sliced

Pinch of kosher salt

½ large red onion, finely chopped

3 garlic cloves, minced

8 ounces kale, chopped with veins and stems removed

2½ ounces baby spinach

½ teaspoon crushed red pepper flakes

1 teaspoon coriander

¾ teaspoon cumin

½ cup water

Juice of ½ lemon

4 large eggs

1 green onion, both white and green parts, chopped

Handful fresh parsley, for garnish

Crumbled feta, for garnish

Directions:

1. In a 10-inch skillet with lid, heat olive oil over medium-high heat until simmering but not smoking.

2. Add Brussels sprouts and sprinkle with kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until Brussels sprouts soften and get slightly charred.

3. Reduce heat to medium. Add onions and garlic. Cook for 3 to 4 minutes until softened.

4. Add kale and cook for 5 minutes until wilted. Add spinach and stir to combine. Sprinkle with kosher salt.

5. Add red pepper flakes, coriander and cumin; toss to combine.

6. Add water to skillet. Turn heat to medium low and cover. Cook for about 8 to 10 minutes until kale is completely wilted. Stir in lemon juice.

7. Use the back of a spoon to slightly separate the veggies, creating four openings for the eggs. Crack an egg in each opening and season with kosher salt; cover. Cook for 4 minutes or until eggs have cooked to your preference.

8. Remove from heat and drizzle with olive oil. Garnish with parsley and feta.

9. Serve immediately. Enjoy!