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Preheat the oven to 400°F and heat a 10- or 12-inch ovenproof skillet over medium heat.
Add the olive oil to the skillet and once hot, add the onion, bell pepper, garlic, jalapeno pepper, spices, and salt.
Cook, stirring frequently, for 5-7 minutes or until the peppers and onions are very tender.
Pour in the salsa verde and chicken stock and bring the mixture to a gentle simmer. Simmer for a few minutes and then remove the skillet from the heat.
Carefully transfer the mixture to a blender. Add the spinach and cilantro the blender and blend on high, venting your blender since the mixture is hot, until smooth.
Return the sauce to the skillet. Make a well in the sauce using the back of a spoon and crack and egg into the well. Continue with the other eggs.
Sprinkle half the feta over top of the eggs and season each egg with a little salt and pepper. Place the skillet in the oven and bake for 10 minutes – I like to check around the 8-minute mark – or until the eggs are cooked to your preferred doneness.
Remove the skillet from the oven and garnish with the remaining feta, dollops of yogurt, sliced avocado, and herbs and/or microgreens. Serve warm with crusty bread on the side.