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Ingredients
  • 1 pound tomatillos, husks removed, halved
  • 4 ounces Malabar spinach (see Note), large-leaf spinach or Swiss chard, ribs and leaves coarsely chopped (about 8 cups)
  • 1 cup cilantro, plus sprigs for garnish
  • 1 jalapeño, stemmed and cut into thirds
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ teaspoon each ground cumin, coriander, caraway and turmeric
  • Fine sea salt
  • 4 large eggs
  • ½ cup crumbled feta (2 ounces)
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