Ingredients
1 tablespoon olive oil1/2 pound fresh Brussels sprouts, quartered1 medium green pepper, chopped1 teaspoon kosher salt, divided1/4 cup reduced-sodium chicken broth or vegetable broth, divided3 garlic cloves, minced1 small bunch kale, trimmed and chopped (about 8 cups)9 ounces fresh baby spinach, chopped (about 7 cups)1/4 cup fresh parsley leaves, minced4 large eggs1/4 cup crumbled feta cheese1 teaspoon grated lemon zest
Preparation
In a large skillet, heat oil over medium-high heat. Add Brussels sprouts, green pepper and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes. Add 2 tablespoons broth and garlic; cook 1 minute longer. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Stir in remaining 2 tablespoons broth and 1/2 teaspoon salt.
With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Sprinkle with feta and lemon zest. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
