Ingredients

Instructions

1. 1

   Heat the olive oil in a large skillet (preferably cast iron) over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

2. 2

   Add the minced garlic and cumin to the pan, stirring constantly for about 1 minute until fragrant.

3. 3

   Add the chopped kale along with a splash of water to help steam it. Cook for 3-4 minutes until the kale begins to soften.

4. 4

   Add the spinach in batches, tossing with tongs until fully wilted. Stir in the chopped herbs, lemon juice, salt, and pepper.

5. 5

   Reduce the heat to medium-low. Use a spoon to make four small wells or indentations in the green mixture.

6. 6

   Crack an egg gently into each well. Season the eggs lightly with a pinch of salt and pepper.

7. 7

   Cover the skillet with a lid and cook for 7-10 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firm yolks).

8. 8

   Remove from heat, sprinkle generously with crumbled feta cheese, and serve immediately with crusty bread.