3 Tablespoons butter
1 yellow onion, diced
1 large bunch kale, stemmed and roughly chopped
1 large bunch spinach, roughly chopped
1 bunch parsley, stemmed and roughly chopped
5 garlic cloves, diced
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
1 lemon, juiced
4 large eggs
4-5 sprigs dill
sliced crusty bread, for serving
Set oven to broil and remove husks from tomatillos. Place tomatillos on a baking sheet and broil for 6-8 minutes, or until the tops are blistered and soft. Remove from the oven and use a fork to mash. Set aside. Into a large pan over medium heat add butter and diced onions and cook for 2-3 minutes, or until onions are soft. Add kale, spinach, parsley, garlic, and the blistered tomatillos to the pan and cook for an additional 6-8 minutes, or until all of the greens are wilted. Stir in salt, cumin, red chili flakes, black pepper, and lemon juice until incorporated. Using the back of a spoon, make 4 small wells in the greens and then crack an egg into each well. Cover the pan with a lid and let cook for 4-5 minutes, or until the egg whites are no longer translucent. Remove from the heat and garnish with fresh dill. Serve immediately with crusty bread.