3cupskale - (1 bunch) stems removed and finely chopped
1jalapenos - diced
3large zucchini - grated (I used a cheese grater)
3large green tomatoes - diced
12ouncesfresh baby spinach
1bunch fresh parsley - chopped
3fresh spring onions - chopped
1cupcooked beluga lentils - or quinoa/rice/etc.
1avocado - sliced
Preheat oven to 350 degrees F.
Cook beluga lentils (or grain of choice) according to package instructions. When finished cooking drain and set aside.***
In a large oven safe skillet over medium high heat add oil. When oil is hot and shimmering and the diced onion and sauté over medium high heat for 3-4 minutes, or until translucent and starting to soften. Add the shredded minced garlic, Brussels sprouts, salt and pepper, ground cumin and onion salt to the onions. Stir well to combine. Reduce heat to medium and continue to cook for 3-4 minutes, stirring occasionally.
With the Brussels sprouts softening, add the chopped kale, jalapeño, grated zucchini, green tomatoes, spinach, parsley, and spring onions to the skillet. Stir and sauté everything together for 4-5 more minutes, or until all vegetables are fully cooked.
Reduce heat to low and stir in the cooked lentils. Taste mixture and add additional salt and pepper, as needed (I purposely left the seasoning mild in this dish). With everything heated through, and the oven preheated, use a rubber spatula or wooden spoon to create 6 wells in the vegetable mixture and crack on egg into each one. Transfer skillet to the oven and allow eggs to bake for approximately 10 minutes, or until cooked to desired doneness.
Carefully remove skillet from the oven and serve with fresh sliced avocado and pomegranate arils.
**Any grain will work here. I chose beluga lentils because I had some leftover just sitting in the refrigerator.