Prepare quinoa according to package directions. Preheat oven to 375°F.
Meanwhile, heat oil in large skillet set over medium heat; cook onion, garlic and red pepper for 3 to 5 minutes or until softened. Add cumin, coriander and 1/4 tsp each salt and pepper; cook for about 1 minute or until very fragrant. Add kale and Brussels sprouts; cook for 5 to 8 minutes or until softened.
Stir cooked quinoa into kale and Brussels sprouts mixture.
Create 8 divots using a wooden spoon. Crack eggs into divots; season with remaining salt and pepper. Bake for 12 to 15 minutes or until whites are set.
Sprinkle with feta cheese and cilantro.
Add some spicy heat with a drizzle of tomatillo hot sauce or a sprinkle of red chili flakes.