Heat the olive oil in a large skillet over medium-high heat. Add in the onion, garlic, and jalapenos and saute for 5-7 minutes until aromatic and beginning to brown.
Add in the white wine to de-glaze the pan, making sure to scrape up any browned bits on the bottom of the pan.
Then add in the tomatillos and reduce the heat to medium-low. Allow the sauce to simmer for 25-30 minutes, stirring every few minutes, until the tomatillos break down and the sauce begins to thicken.
Stir in the chopped kale, parsley, and cilantro and allow to cook for another 2-3 minutes.
Taste and add salt and pepper as desired.
Make small wells in the sauce and add your eggs. Cook the eggs to your desired level of doneness.
Top with goat cheese and avocado and serve with a big slice of crusty bread!
Notes
Tip: Only cook as many eggs as will be eaten immediately! The eggs taste much better when they’re freshly cooked, but the sauce will keep in the fridge for up to a week. So I’ll usually only make 1 or 2 eggs and a ton of sauce and then throughout the week, I’ll heat the leftover sauce back up in a smaller pan and cook a fresh egg with it. Sometimes I’ll just heat the sauce up in the microwave and fry an egg to put on top instead of poaching it (much faster).