- Preheat oven to 325 degrees Fahrenheit.
- Bring a medium pot of salted water to a boil. Add ice and water to a large bowl. Add the greens in batches to the boiling water, and boil until it is wilted, but hasn’t lost its green color, about 15 to 20 seconds. Immediately transfer into the icy water to cool.
- Once all the greens have been cooked, set aside about 2 cups of cooked greens in a medium bowl. Add the remaining greens to blender or food processor with 2 tablespoons olive oil and the cilantro and green onions. Add 1/2 cup to 1 cup of icy water to the blender to loosen the mixture. Pulse the blender until it is a coarse puree, like a salsa.
- Heat a large, oven-safe skillet over medium heat. Add 1 tablespoon olive oil and once heated add yellow onion. Cook the onion for about 2 minutes, or until it is softened and translucent. Add garlic, chiles and cumin; cook for 30 seconds, or until fragrant.
- Add remaining chopped greens, season with salt and pepper, increase heat to medium-high and cook until wilted, about 2 minutes. Pour in the blended greens and cook for another 3-4 minutes. Taste for seasoning, adding more salt and pepper if desired.
- Use the back of a wooden spoon to create 6 small wells in greens, making sure the bottom is still covered in greens. Gently crack an egg into each one of the wells. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the eggs are mostly set, but the yolks are not fully cooked.
- Remove from the oven and sprinkle with cilantro and sliced green onions and serve with hot sauce and crusty bread, if desired.