Place the tomatillos, kale or spinach, cilantro, and jalapeño in a blender or food processor and puree.

In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Add the garbanzo beans and cumin and cook for about 5 minutes, smashing the beans lightly with a potato masher or the back of a spoon – you want to keep some texture.

Add the tomatillo mixture to the skillet, bring to a gentle boil, lower the heat and simmer, uncovered, stirring occasionally, until the mixture thickens and the liquid has evaporated, about 25 minutes. Taste the mixture and season to taste with salt and pepper.

Make 6 divots in the mixture with the back of a spoon. Crack the eggs into the divots, sprinkle with a little salt and pepper, cover the skillet and cook until the whites are set, about 6 minutes.

Remove from heat, sprinkle with cheese, if using, and serve.