First, heat olive oil over medium heat in a 10 or 12 inch skillet or cast iron pan. Sauté onions, jalapeños and tomatillos with 1/4 teaspoon of salt until onions are translucent and tomatillos soft, about 5 minutes. Then add garlic and sauté for another minute.
Then add spinach and cilantro and sauté until spinach leaves start to wilt.
Then add cream and white wine and bring mixture to a boil. Add remaining salt, pepper and cumin at this time and stir. Lower to a simmer and cook for 15 minutes until liquid reduces by half.
Crack eggs into a small bowl one at a time and pour evenly spaced into shakshuka. Cover with a lid or foil and simmer for 5-7 minutes until whites are set but eggs are still runny. Garnish with feta or goat cheese and cilantro. and bread to soak up all the goodness!