In a deep, wide skillet over medium heat, warm the oil.

Add the onion and garlic, season generously with salt, and cook, stirring occasionally, until softened, about eight minutes.

Add the coriander, mustard seed, and cumin and cook, stirring, until fragrant, about one minute.

Add the tomato passata and bring to a simmer. Add the lentils, rice, and broth and stir.

Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer for 15 minutes.

Stir in the orange zest and scrape the bottom of the skillet to make sure nothing is scorching, then add the kale on top. Cover and simmer for five minutes. Stir in the kale, then taste the rice and lentils and season with salt and pepper.

Make four wells in the top of the rice mixture. Crack an egg into each well and cover the skillet. Cook until the egg whites are set and the yolks are still runny, eight to 12 minutes, depending on the size of the eggs. Season the eggs with salt.

Scoop the shakshuka into bowls, sprinke with feta and cilantro, and serve.