Baked Eggs and Greens in Harissa Tomato Sauce

Directions

1. Preheat the oven to 425°. Place tomatoes in a medium bowl and crush them with your hands into small pieces. Set aside.

2. Place bread in a large bowl. Drizzle 2 Tbsp oil over and season with salt and black pepper; toss to coat. Heat 3 Tbsp. oil in a medium ovenproof high-sided skillet over medium-high. Transfer bread to skillet, arranging in an even layer. Cook bread, undisturbed, until browned and crisp underneath, about 3 minutes. Continue to cook, tossing occasionally, until browned and crisp on all sides, about 3 minutes more. Return to bowl.

3. Pour the remaining 1 Tbsp oil into skillet. Add garlic, capers, bell pepper, onion, and red pepper flakes. Cook, stirring often, until vegetables start to soften, about 1 minute. Add harissa paste and tomato paste and cook, stirring constantly, until garlic and capers are coated, and pastes are dark red, about 1 minute. Add kale and reserved tomatoes; season with salt and black pepper. Cook, stirring often, until kale is slightly wilted, and sauce is slightly thickened, about 3 minutes. Remove from heat.

4. Stir the toasted bread into sauce, then make 4 wells in mixture. Crack an egg into each well and season with salt and black pepper. Transfer the skillet to the oven and bake the mixture until egg whites are set, about 5–8 minutes.

5. To serve, add a spoonful of yogurt on top of each baked egg, drizzle with more oil, and scatter parsley on top.

Ingredients

• 1 28-oz can whole peeled tomatoes
• ½ small loaf country-style bread, torn into 2" pieces (about 3 cups)
• 6 Tbsp extra-virgin olive oil, divided
• 3 garlic cloves, coarsely chopped
• 3 Tbsp capers
• 1 bell pepper, chopped
• 1 onion, chopped
• ¼ tsp crushed red pepper flakes
• 3 Tbsp harissa paste
• 1 Tbsp double-concentrated tomato paste
• 1 bunch Tuscan kale, ribs and stems removed, leaves coarsely chopped
• 4 large eggs
• Kosher salt
• Ground pepper
• 1 cup plain whole-milk Greek yogurt, for serving
• Extra-virgin olive oil, for serving
• parsley, coarsely chopped, for serving