Ingredients:

– 2-3 Tbsp extra virgin olive oil or avocado oil
– 1 leek, diced and thoroughly washed (about 1 cup)
– 2-3 stems of celery, diced (about 1 cup)
– 1 small green pepper, thinly chopped
– 3 cloves garlic, crushed and minced
– 1 or 1/2 green jalapeño, finely diced
– 1 tsp cumin
– 2 large handfuls of kale, chopped (no stems)
– A large handful of fresh herbs such as parsley, cilantro, and dill, roughly chopped (plus more for serving)
– 1/2 cup chicken broth
– 1/2 cup feta cheese, crumbled
– 5 large eggs
– 1 tsp flaky salt
– 1/2 tsp freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F.

2. Sauté the vegetables: Heat 2 Tbsp of oil in a large skillet over medium heat. Add the leeks, green pepper, jalapeño, and garlic. Sauté for 3-5 minutes until softened.

3. Add spices: Stir in the cumin, 1 tsp of salt, and 1/4 tsp of black pepper. Mix well.

4. Cook the greens: Add the chopped kale and fresh herbs to the pan. Pour in the chicken broth, cover, and cook for a few minutes until the greens are wilted.

5. Incorporate the feta: Stir in the crumbled feta cheese evenly across the mixture.

6. Prepare the eggs: Create 5 wells in the mixture. Crack each egg into a small bowl first, then gently slide it into a well. Season the eggs with 1/2 tsp of salt and 1/4 tsp of black pepper.

7. Bake: Transfer the skillet to the preheated oven and bake for 7-10 minutes. The egg whites should be set, but the yolks should remain runny. Start checking at the 7-minute mark and adjust the time as needed.

8. Serve: Garnish with additional fresh herbs and an avocado on the side and enjoy!