1-First, prepare all your vegetables by washing, chopping the Brussels sprouts, red onion, garlic, kale, and spinach. This sets the stage for a smooth cooking process and helps everything cook evenly.

2-Next, heat a non-stick pan over medium heat and sauté the onions and garlic until they turn translucent, about 3-4 minutes, to build a flavorful base. Then, add the Brussels sprouts, kale, and spinach; cook until the vegetables soften, which takes around 5 minutes, letting their natural tastes shine through.

3-Stir in the cumin, coriander, paprika, and a dash of salt and pepper, allowing the spices to bloom for 1-2 minutes. Pour in some water or vegetable broth and simmer for about 5 minutes to blend the flavors, creating a hearty greens mixture.

4-Create small wells in the vegetable mixture and carefully crack the eggs into them, seasoning each with a bit of salt. Cover the pan and cook on low heat until the eggs are set, about 6-8 minutes, aiming for those runny yolks that make this dish so delightful.

5-Garnish with green onion, parsley, and feta before serving. If you’re interested in more breakfast ideas, check out our collection of easy breakfast recipes on the blog for even more inspiration.