2 Tablespoons olive oil
1/2 cup leeks, thinly sliced, whites only
2 cups shredded Brussels sprouts
1 Tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1(5 ounce) container of power greens
1 red jalapeno, thinly sliced
1/2 cup roughly chopped fresh cilantro
1/3 cup feta cheese
4 free range large eggs
Preheat the oven to 400°F.
Add the oil to a 9-inch oven proof pan, over medium high heat.
Add the leeks and Brussel sprouts and saute for 2-3 minutes.
Add the garlic, cumin, salt, and pepper and saute for 1 minute more.
Add the power greens in increments so the pan doesn't overflow, saute until the greens have wilted, 1-2 minutes.
Add the jalapeno and cilantro, stir and remove the pan from the heat.
Spread the greens evenly over the bottom of the pan, sprinkle the greens evenly with the feta cheese.
Crack each egg over the top of the feta, spaced slightly apart.
Place the entire pan into the oven and bake for 8-10 minutes or until the eggs have set to your liking.
Carefully remove the pan from the oven, sprinkle the eggs with salt and pepper and serve immediately.