Preheat the broiler for the salsa: set the oven to broil and move the rack up about 4-6 inches from the heat source. (*Note: if you want to use store bought salsa verde to streamline this recipe and skip this step of making the salsa, you can!)
Place the tomatillos, onion, garlic and jalapeno on a baking sheet lined with foil. Drizzle with a little olive oil.
1 lb. tomatillos, husked and rinsed, 1/2 white onion, cut into large chunks, 3 cloves garlic, whole, 1 jalapeno, sliced lengthwise and seeded, drizzle of olive oil
Broil for about 4-5 minutes or until you start to see blackened spots, flip everything and broil again for another 4-5 minutes.
Allow to cool slightly. Add to a powerful blender with the cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasonings as desired. Set aside.
1/2 cup cilantro, fresh, loosely packed, 1 Tbsp. fresh lime juice, 1/2 tsp. kosher salt, plus more to taste
Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts, bell peppers and onions. Season with a pinch of salt and saute for ~5 minutes, stirring occasionally, until the Brussels begin to soften.
1 Tbsp. olive oil, 1/2 green bell pepper, diced, 1 1/2 cups shaved/thinly sliced Brussels sprouts, 1/2 white onion, finely diced
Add the spinach and stir until wilted. Then add in the garlic and stir for about 30 seconds. Then add the spices and stir to combine.
2 cups baby spinach, roughly chopped, 3 cloves garlic, minced, 1/2 tsp. cumin, 1/2 tsp. coriander
Add ~1 ½ cup of the tomatillo salsa and lemon juice. (Reserve remaining salsa for serving or another use). Season with salt and pepper.
1 Tbsp. lemon juice, fresh
Use a large spoon to make 4-6 wells in the sauce and crack the eggs into each well.
4-6 large eggs
Cover the pan and cook for 5-6 minutes or until the eggs are cooked to your liking.
Garnish with feta, avocado, parsley/cilantro, micro greens, hot sauce, red chili flakes, etc. Serve with toasted baguette or pita and enjoy!
garnish ideas: feta cheese, avocado slices, red pepper chili flakes, crusty bread, parlsey/cilantro, microgreens