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Ingredients
Sauce
- 1 28-ounce can whole peeled tomatoes
Croutons
- 3 cups country-style bread torn into 2-inch pieces
2 tbsp olive oil for tossing the bread- 2 tbsp olive oil for toasting the bread
Croutons and sauce
kosher salt to taste
black pepper freshly ground, to taste
Sauce
- 1 tbsp olive oil for the sauce, plus more to finish
2 cloves garlic coarsely chopped- 3 tbsp capers drained
¼ tsp crushed red pepper flakes- 3 tbsp harissa paste
- 1 tbsp double-concentrated tomato paste
- 1 bunch Tuscan kale stems removed; leaves coarsely chopped
Eggs
4 large eggs
To finish
1 cup plain whole-milk Greek yogurt
parsley coarsely chopped, to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F. Put the tomatoes and their juices in a bowl and crush into small pieces.
- Toss the bread with its tossing oil, salt and black pepper. Heat the toasting oil in an ovenproof, high-sided skillet over medium-high heat. Spread in the bread and leave for about 3 minutes to brown underneath, then toss for another 3 minutes, until crisp all over. Return it to its bowl.
- Add the sauce oil to the skillet. Stir the garlic, capers and pepper flakes for about 1 minute, until beginning to soften. Add the harissa and tomato paste and stir for another minute, until the pastes deepen in color.
- Add the kale and crushed tomatoes, season with salt and black pepper and cook for about 3 minutes, stirring, until the kale begins to wilt and the sauce thickens slightly. Remove from the heat and fold in the toasted bread.
- Make 4 wells and crack an egg into each. Season lightly and transfer the skillet to the oven. Begin checking after 5–8 minutes and continue until the eggs are set, with firm whites and yolks; the egg mixture should reach 160°F.
- Dollop the yogurt over the skillet and finish with parsley and a little more olive oil. Serve hot.
Notes
Harissa brands vary in heat. Taste the paste first and adjust the extra red pepper flakes to your preference.
The skillet handle remains hot after baking; use oven mitts when bringing it to the table.
