Green Shakshuka with Tomatillos

• 1 lb tomatillos, husked, washed, cored and coarsely chopped (can substitute zucchini, finely chopped greens, Brussels sprouts)
• 1-2 jalapenos, seeded and finely chopped
• 1 leek, white and light green, sliced lengthwise and then chopped cross-wise, soaked in water and drained, or small ontion, finely diced
• 2-3 additional green peppers - cubanelle, poblano, bell - seeds and ribs removed, finely chopped
• Olive Oil
• 1 - 5 oz package baby spinach
• 4-6 eggs
• 1/2 bunch cilantro, large stems removed, chopped
• 2-4 ounces feta, chevre, cotija or queso fesco
• Salt & Pepper

Heat large skillet over medium heat until shimmering and add tomatillos, peppers, leek (or onion), a few pinches of salt and cook until soft and releasing liquid. Do not allow to become dry. Add spinach and allow to wilt. Taste and adjust for salt and pepper.

Make wells in the mixture equivalent to the number of eggs (4-6 depending on nu,ber being serving), crack an egg into each well. Cover skiller and allow eggs to gently steam until just set, about 10 minutes. Dot with cheese and cover again, 1-2 minutes or place under broiler. 

Scatter cilantro over all and serve with corn tortillas, or tortilla chips.