Spicy Shakshuka with Kale, Spinach and Goat Cheese

Directions

1. Heat a 12-inch skillet with deep sides over medium-low heat. Add 2 teaspoons olive oil followed by shredded kale. Cook, stirring continuously, for about 2 to 3 minutes, until kale starts to wilt.
2. Add spinach and continue to cook for another minute or 2, until kale and spinach are slightly wilted. Transfer to a bowl and set aside.
3. Return skillet to stovetop over medium heat. Add remaining tablespoon olive oil followed by shallot and jalapeño. Cook for 4 minutes, until shallots are translucent and fragrant.
4. Add garlic and cook for a minute more. Stir in chipotle powder, cumin and salt. Toast for 15 seconds, then add crushed tomatoes. Reduce heat to low and cook for 8 to 10 minutes, until tomato sauce starts to thicken.
5. To balance out the heat, serve with yogurt.
6. Stir in cooked greens, then make 4 wells in the tomato sauce. Crack eggs into sauce, cover and let cook for 6 to 8 minutes, until egg whites are set, but yolks are still runny. With a few minutes left, sprinkle top with goat cheese. Serve with slices of crusty bread and a sprinkle of fresh cilantro.