Preheat your broiler. Place the tomatillos, jalapeños, and poblano pepper on a baking sheet. Broil until charred, turning occasionally, about 8-10 minutes.
Transfer the charred vegetables to a blender, adding fresh cilantro, parsley, and mint. Blend until smooth.
In a large lidded skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the blended sauce to the skillet along with ground cumin, coriander, smoked paprika, and salt. Bring to a simmer, then reduce heat to low and simmer gently for about 15 minutes until the sauce thickens and bubbles.
Crack eggs into individual ramekins or small bowls. Carefully add eggs to the sauce, spacing them evenly around the pan. Cover and cook for 5-7 minutes until the whites are set but yolks are still slightly jiggly. For firmer yolks, cook for an additional 1-2 minutes.
Serve immediately topped with dollops of sour cream, crumbled feta cheese, fresh cilantro, and a sprinkle of za’atar spice if desired. Accompany with warm pita or crusty bread.