This dish takes a bit of preparation work at the front end, but it comes together very easily with the use of a food processor. Cooking the eggs properly can be a bit of a challenge, and in truth, I overcook them more often than I’d like to admit. You have to keep a close watch on them, or else they will go from being raw and runny to completely hard-cooked yolks in what seems like a millisecond. If this is your preference, then this is perfectly fine, but in my opinion, the only good yolk is a runny yolk! So, keep a close watch on that pan and keep the heat low.

• 6 large eggs
• 2 tablespoons olive oil
• 1/2 large onion, thinly sliced in half-moons
• 1 1/2 pound tomatillos, husked and rinsed
• 2 jalapeño peppers
• one small bunch collard greens, stems removed
• one small bunch mustard greens, stems removed
• one small bunch green kale, stems removed
• one small bunch swiss chard or red chard, stems removed and reserved and diced into small pieces
• two tablespoons chopped cilantro (stems and leaves)
• 1 teaspoon honey
• 4 cloves garlic
• 1 teaspoon ground cumin
• 1 1/2 teaspoon kosher salt (I used Diamond Crystal Salt)
• 1/2 teaspoon red pepper flakes
• 1/4 ground black pepper
• 1/4 cup olive oil
• 1/2 cup ice cubes

Fill a large mixing bowl with water and ice cubes to make an ice bath.

Place the tomatillos and the whole jalapeño peppers on a foil-lined sheet pan and roast under the broiler or in a 450 degree oven until the tomatillos are browned all over and have begun to release their juices and the jalapeños are evenly charred.  Remove from the oven and allow to cool. After they are cool, peel the skins from the jalapeño peppers. Discard the stems, slice in half and remove and discard the seeds. Puree the tomatillos and jalapeños in a food processor until smooth.

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then in batches, blanch the greens for one minute, or until the color intensifies. Remove the greens from the boiling water with tongs and immediately plunge into the ice water bath to stop the cooking. Squeeze the excess water from the blanched greens and set aside.

Heat two tablespoons of olive oil in a large heavy bottomed skillet. Sauté the onion in the olive oil over medium-high heat until softened, about 5 minutes. Add the reserved, chopped chard stems and cook for 3-5 minutes. Pour in the tomatillo mixture and simmer while you prepare the greens.

Rinse the base of the food processor. Working in batches, use the food processor fitted with a chopping blade to roughly chop the collards, mustard greens and kale. Add the chopped greens to the tomatillo mixture and stir in the honey. Lower the temperature and simmer over medium heat.

Place the chard leaves, garlic cloves, 1/4 cup olive oil, cumin, salt, red pepper flakes, ice cubes in the base of the food processor fitted with the chopping blade. Pulse a few times to bring the ingredients together, then puree until very smooth.  Add the puree to the greens and tomatillos and simmer for 5 minutes more.

Use a spoon to make a six depressions in the mixture. Crack an egg into each depression, place the lid on the pan and simmer until the egg whites are set and the yolks are runny. Alternatively, you can cook the eggs by placing the pan under the broiler or in a 375 degree oven.  Sprinkle the eggs with flaky salt, pepper and garnish with more cilantro, chopped fresh herbs or micro greens.

Serve with grilled bread.