LINE a sheet tray with foil. HEAT broiler to high. PEEL husks away from tomatillos, RINSE them, and PLACE them on tray. CHAR them under the broiler, TURNING as necessary to get an even char (about 15-20 minutes). REMOVE from oven and let cool slightly. REDUCE oven to 375º F.
QUARTER tomatillos, and ADD to blender with cilantro, cumin and paprika. BLEND while slowly DRIZZLING in olive oil, until tomatillo sauce is smooth. Set aside
HEAT tablespoon of oil in a large skillet over medium-high heat, then ADD onion, half the salt and garlic to sweat. ADD spinach, a handful at a time, and TOSS to combine and WILT spinach, about 2-3 minutes.
LOWER heat, POUR tomatillo sauce over the spinach mixture, and STIR to combine. BRING sauce to a simmer and allow to thicken, about 3 minutes.
CREATE evenly spaced hollows with the back of a spoon. CRACK eggs into these spots. SEASON eggs with remaining salt and pepper. TRANSFER skillet to the oven, and BAKE at 375º F until egg whites are set, about 7-9 minutes.
REMOVE skillet from oven. CRUMBLE feta over top, GARNISH with more cilantro sprigs, and SERVE with crusty bread.
For an extra kick, add in a serrano pepper, with or without seeds, depending on preferred spice level.
Want more protein? Chop bacon, ham or chicken into small pieces and brown in skillet, making sure it’s cooked through before adding in onions, garlic and spinach.
Try adding even more veggies, like sliced mushrooms, bell peppers, corn and zucchini.
You can also char tomatillos over your gas burners on your stove. Turn burner up to high, and using tongs, place tomatillos on the grate, turning as necessary.
This recipe is a good source of calcium and potassium, and an excellent source of protein, vitamin A, iron, folate and choline.