Heat a large, dry cast-iron skillet over medium heat.
Add the tomatillos, onion, jalapeño, Anaheim pepper, and garlic.
Cook, stirring occasionally, until the vegetables are charred and slightly soft, about 5 to 8 minutes.
Transfer the charred vegetables to a blender.
Add the cilantro, water, lime juice, one-quarter of the avocado, ¼ tsp salt, and pepper.
Blend until the salsa is smooth.
Preheat your oven to 425°F / 215°C.
Spread the tortilla wedges in a single layer on a baking sheet and toast for about 5 minutes, or until crisp.
In a large bowl, whisk together the whole eggs, egg whites, turmeric, cumin, and the remaining ¼ tsp sea salt.
Heat a large nonstick skillet over medium-low heat and lightly coat with cooking spray.
Pour in the egg mixture and cook, stirring regularly, until the eggs are scrambled and set to your liking.
To assemble, pour half of the tomatillo-pepper sauce into a large baking dish.
Arrange the toasted tortilla wedges over the sauce, then pour the remaining sauce over the tortillas.
Top with the scrambled eggs.
Garnish with the remaining sliced avocado, dollops of Greek yogurt, and a sprinkle of fresh cilantro leaves.
Serve immediately.
