Green Shakshuka

Step 1Add the onion, garlic, and olive oil to a medium (12″) cast-iron pan and cook over medium heat until the vegetables soften, stirring occasionally.

Step 2While the onions and garlic are cooking, shred the brussels sprouts and roughly chop the kale.

Step 3Add the brussels sprouts, kale, cumin, coriander, and salt to the pan, and cook over medium heat until the kale starts to wilt.

Step 4Add the lemon juice to the pan and stir to combine.

Step 5Turn the heat down to low and crack the eggs into the pan. Cover the pan and cook until the egg whites are firm (or the eggs reach your desired doneness).

Step 6Top with feta and cilantro and serve immediately.