Brussels Sprouts:

• 1/4 cup extra virgin olive oil, more for later
• 8 ounces brussels sprouts, trimmed and thinly sliced
• Kosher salt

Green Shakshuka:

• 1/2 large red onion, finely chopped
• 3 garlic cloves, minced
• 1 large bunch kale (8 ounces), thick veins and stems removed, chopped
• 2 cups baby spinach (about 2.5 ounces)
• 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper flakes)
• 1 tsp coriander
• 3/4 tsp cumin
• Juice of 1/2 lemon
• 4 large eggs
• 1 green onion, trimmed and chopped, both white and green parts
• Handful fresh parsley for garnish
• Crumbled feta for garnish