Preheat oven to 350 degrees F. Remove the leaves from kale stems. Roughly chop kale and kale stems.
Heat olive oil in an oven-safe skillet (a cast-iron is perfect) over medium-low heat. Add onions, kale stems and garlic, saute until the onions are translucent, about 5-8 minutes.
Add kale in batches, so the kale wilts a little before adding more. Saute the kale mixture for about 10 minutes. The kale should be wilted and tender. Season with salt and pepper.
While the kale mixture is sauteing, prepare the cilantro sauce. In a food processor, combine cilantro, jalapeno, lemon juice and zest, olive oil, cumin, coriander and salt. Pulse 3-4 times, then add water and blend until smooth. Set aside.
Add eggs. Pour about half of the cilantro sauce into the kale mixture and stir to combine. Using a spoon, create 4 small wells in the kale mixture and crack an egg into each one.
Bake until eggs are just set, 15-20 minutes. Garnish with mint leaves, dill and feta. Serve with a piece of toast or pita with sliced avocado. Enjoy!
Notes
PREP AHEAD: Though this meal is best served immediately, You can prepare this dish in advance and reheat it in the oven or microwave. The cilantro sauce can be prepared in advance and stored in the fridge until needed. LEFTOVERS/STORAGE: Store leftovers in a glass container in the fridge for 4-5 days. Reheat in the oven or microwave. NUTRITION NOTES: By itself, this dish is lacking adequate carbohydrates, which is why I recommend serving with a slice of toast or pita bread. This green shakshuka is loaded with fiber, vitamin A, and vitamin K. It’s also vegetarian and gluten-free. SERVING SUGGESTIONS: Serve with a slice of toast or pita bread and avocado.