¼ cup Olivebox CRUSHED LEMON OLIVE OIL, more for later
8 ounces brussels sprouts. trimmed and thinly sliced
½ large red onion, finely chopped
3 garlic cloves, minced
1 large bunch kale (8 ounces), thick veins and stems removed, chopped
2 cups baby spinach (about 2.5 ounces),
1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes)
1 tsp coriander
¾ tsp cumin
Juice of ½ lemon
4 large eggs
1 green onion, trimmed and chopped, both white and green parts
Handful fresh parsley for garnish
Crumbled feta for garnish
In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color.
Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened.
Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages). Add the spinach and toss to combine. Season with a pinch of kosher salt.
Add the spices and toss to combine. Add ½ cup of water. Turn the heat to medium-low. Cover and let cook for about 8 to 10 minutes until the kale has completely wilted. Stir in the lemon juice.
Using a spoon, make 4 wells. Crack an egg into each well and season each egg with a bit of salt. Cover the pan and cook for another 4 minutes or until the eggs have settled to your liking.
Remove from the heat. Add another drizzle of extra virgin olive oil if you like. Garnish with fresh green onions, parsley, and some creamy feta. Serve immediately with your favorite bread or warm pita.