foolproofliving

0 Heat olive oil in a large nonstick skillet (I used a 10-inch skillet) or a well-seasoned cast-iron skillet over medium-high heat.
1 Add the sliced zucchini in a single layer and let it sit undisturbed for 2 minutes to achieve a good sear. Once done, saute the zucchini for 2 more minutes, stirring often until it is softened and the liquid (if any) is evaporated.
2 Turn the heat down to medium, add the scallions and ¼ teaspoon kosher salt, and sauté for 2 minutes, until softened and fragrant.
3 Stir in the garlic and cook, stirring constantly, for 30 seconds.
4 Toss in the kale leaves and baby spinach, and cook for about 3 minutes, until they have lost most of their volume and are wilted, stirring frequently. Season it with ¼ teaspoon kosher salt.
5 Stir in the lemon juice and mix to combine.
6 Using a wooden spoon, make 4 wells in the green mixture and crack an egg into each well. Season each egg with a pinch of salt.
7 Turn the heat down to medium-low, cover the skillet with a lid, and cook until the eggs are cooked to your liking. It takes about 3 minutes for runny yolks and 5 minutes for firm yolks.
8 Turn off the heat, scatter the crumbled feta on top (if using), and season with more freshly cracked black pepper and Aleppo pepper (if using).
9 Serve right away.