Heat the olive oil in a large skillet (preferably cast iron) over medium heat.

Add the diced onion and jalapeño to the pan, sautéing for about 5 minutes until the onion becomes translucent and soft.

Stir in the minced garlic, ground cumin, and ground coriander, cooking for another minute until the spices are fragrant.

Add the chopped kale first, as it takes longer to cook, and sauté for 2-3 minutes until it begins to wilt.

Add the baby spinach, parsley, and cilantro to the skillet, stirring constantly until all the greens are wilted and tender, about 2-3 minutes.

Stir in the lemon juice and season the mixture generously with salt and black pepper.

Use the back of a spoon to make four small wells or indentations in the green mixture.

Carefully crack an egg into each well, keeping the yolks intact.

Reduce the heat to medium-low, cover the skillet with a lid, and cook for 5-8 minutes until the egg whites are set but the yolks are still runny.

Remove the skillet from the heat and immediately sprinkle the crumbled feta cheese over the top so it warms slightly.

Garnish with extra fresh herbs or red pepper flakes if desired, and serve immediately directly from the skillet.