Green Shakshuka: Twist on the Classic African Egg Dish

Ingredients

• 1 tablespoon olive oil
• 1/2 pound fresh Brussels sprouts, quartered
• 1 medium green pepper, chopped
• 1 teaspoon kosher salt, divided
• 1/4 cup reduced-sodium chicken broth or vegetable broth, divided
• 3 garlic cloves, minced
• 1 small bunch kale, trimmed and chopped (about 8 cups)
• 9 ounces fresh baby spinach, chopped (about 7 cups)
• 1/4 cup fresh parsley leaves, minced
• 4 large eggs
• 1/4 cup crumbled feta cheese
• 1 teaspoon grated lemon zest