Preheat oven to 375°. Remove stems and large ribs from greens and finely chop; set aside. Coarsely chop leaves and set aside.
Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with a mortar and pestle. Add paprika, chile flakes, pepper, and cardamom; set aside.
Set a 9- by 13-in. or similar baking dish in oven to heat. Heat oil in a 6- to 8-qt. pot over medium-high heat. Add onion and chopped stems; cook, stirring often, until golden brown, 10 minutes. Stir in garlic, jalapeño, and spices. Add half the greens; cook, stirring, until wilted, 2 minutes. Add remaining greens; cook until barely wilted.
Stir tomato sauce, broth, and salt into greens and bring to a boil. Reduce heat to medium-low, partially cover, and cook until greens are just tender, 5 to 7 minutes. Set aside 3 tbsp. feta cheese and 1 tbsp. each parsley and cilantro; stir the rest into greens.
Arrange greens in preheated dish. Nestle eggs into greens. Bake until egg whites are just set, 12 to 18 minutes. Scatter reserved feta, parsley, and cilantro on top.
Make ahead: Through step 3, chilled, 1 day; preheat oven with -baking dish in it, reheat greens in
pot, and continue with step 4.