Pre-heat your oven to 375 degrees.
Heat the olive oil in a 10-inch cast iron skillet over medium heat. (If you don’t have a cast-iron skillet, don’t panic, you can use whatever pan you have, and then transfer everything to a baking dish or ramekins before baking.) When hot, add the sausage and cook until browned, about 6-7 minutes.
Add the salsa verde to the pan, and cook for 1 minute, scraping up any browned bits on the bottom of the pan. Stir in the quinoa.
Make 5 shallow wells in the mixture and crack an egg into each one.
Carefully transfer the skillet to the oven and bake for about 12-13 minutes until the whites are just set, but the yolks are still runny. It’s okay if your eggs look a little undercooked and jiggly, peeps. They’ll continue to cook after you take them out of the oven, so please take that into account. (Obviously, if you’re not into runny yolks, feel free to give your eggs a few extra minutes.)
Top the eggs with the feta, cilantro and radishes, and serve immediately.