Heat ¼ cup of olive oil in a large lidded skillet over medium-high heat. Add 225g of trimmed and thinly sliced Brussels sprouts and a pinch of kosher salt and sear for 5-6 minutes.
Lower the heat to medium. Add ½ large finely chopped red onion and 3 minced garlic cloves and cook for 3-4 minutes, until soft.
Stir in 1 large bunch of kale, stems removed and chopped, and cook for about 5 minutes, until it starts to wilt. Fold in 2 cups of baby spinach and a pinch of salt.
Add 1 teaspoon of Aleppo pepper, 1 teaspoon of ground coriander, ¾ teaspoon of ground cumin, and ½ cup of water. Cover and cook over medium-low heat for 8-10 minutes, until the kale is fully wilted. Stir in the juice of ½ lemon.
Make 4 wells in the greens and crack 4 large eggs into them. Season with salt, cover, and cook for about 4 minutes, until the whites are set. Drizzle with olive oil and scatter with sliced scallion, chopped parsley, and crumbled feta.
