Blitz the tomatillos and coriander leaves in a blender until smooth.
Set a shallow saucepan with the oil and ghee or butter over a medium heat. Fry the cumin seeds and curry leaves for 1 minute until fragrant. Add the chilli and garlic and fry for 30 seconds more.
Stir in the pepper and cook for 2 minutes, stirring often, until it begins to soften. Add the red onion and cook for 5 minutes more, or until the onion is soft.
Add the spinach and a splash of water, stirring until the spinach has wilted. Stir in the ground turmeric and cumin and season.
Pour the blended tomatillos into the pan. Cook for 2-3 minutes until the sauce thickens slightly. Season.
Use a spoon to make two shallow wells in the sauce. Carefully crack an egg into each one, splash with a little water then cover with a lid. Cook for 10-12 minutes, or until the eggs are done to your liking.
Scatter the crumbled feta and spring onions over the shakshuka and serve with some Arabic bread on the side, if you like.