Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 zucchini finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups baby spinach
- 4 cups kale chopped
- Juice of 1/2 lemon
- 4 large eggs
- 1/4 cup feta cheese crumbled
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and zucchini and sauté for 3 minutes.
- Stir in cumin, coriander, salt, and pepper. Add spinach and kale in batches, allowing each batch to wilt before adding more. Stir in the lemon juice.
- Reduce the heat to low. Make 4 wells in the greens mixture and crack an egg into each well. Cover and cook until eggs are set, about 7 minutes.
- Sprinkle with feta cheese and cilantro. Serve hot.
