Preheat the Artisan Fire Pizza Oven to 350°F for at least 30 minutes before beginning. We recommend using an oven thermometer placed on the ceramic deck in the center of the grill, off to the side, to monitor the heat.
Place a 10-inch cast iron skillet directly on the deck in the center of the pizza oven to preheat for 10 minutes.
Using heavy-duty oven mitts or grilling gloves, carefully remove the pan (it will be very hot) to a heat-proof surface. Add the oil, onion, jalapeno, garlic and coriander and cook, stirring often, until softened, about 3 minutes. Stir in the kale, making sure to keep your gloves on. Return to the oven and cook until kale is slightly wilted, about 5 minutes longer.
Remove the pan from the oven, always making sure to wear your gloves. Stir in the tomatillo salsa until evenly combined and return to the oven. Cook until bubbly and slightly thickened, about 5 minutes longer.
Remove the pan once more to a heat-proof surface. Using a spoon, make 4 wells evenly around the perimeter of the pan. Crack an egg into each well and season each egg with a bit of salt and pepper. Cook for another 3 minutes or until the eggs have cooked to your liking (we like a runny yolk).
Sprinkle with feta, cilantro, dill, green onion and a squeeze of lime juice. Garnish with red chile, if desired. Serve with Yogurt Naan on the side.
