17 Mar Baked Eggs With Kale & Harissa Purée
|Serves 2 to 4|
1 cup whole milk
1 Tuscan kale bunch – leaves chopped (ribs/stems removed)
1 can (28 oz.) whole peeled tomatoes
3 cups bread in 2” pieces (approx. half loaf of Country-Syle bread)
6 tablespoons extra-virgin olive oil (divided)
3 tablespoons harissa paste
3 tablespoons capers
1 tablespoon “concentrated” tomato paste
¼ teaspoon “crushed” red pepper flakes
2 “coarsely chopped” garlic cloves
Kosher salt to taste (Fleur de Sel preferred)
Fresh ground pepper to taste
Fresh “chopped” Italian parsley & Greek yogurt (garnish)
|Preheat oven to 425°F |
Use your hands to crush the tomatoes in a medium bowl; set the bowl aside. In a large bowl, add the bread pieces and sprinkle with salt and pepper. Now, top the bread with oil by drizzling 2½ tablespoons before tossing it.
Pour 2½ tablespoons of oil into a large oven-proof skillet over medium heat. Make an even or level bed of bread on the skillet’s bottom and cook until the underneath is crisp and lightly brown (approx. 2½ to 3½ minutes). Lightly stir the bread and continue cooking until it’s all lightly brown (approx. 3½ minutes).
Empty the skillet by pouring the bread into the large bowl. Add 1 tablespoon of oil into the skillet along with capers, garlic, and pepper flakes. Gently stir for about 1½ minutes to soften the garlic. Next, stir in the tomato and harissa paste to turn the capers and garlic red (approx. 1 minute).
Pour in the peeled tomatoes and kale; stir and season with salt and pepper. Continue to cook and stir until the sauce thickens and the kale seems to be slightly wilted (approx. 3½ minutes). Take the skillet off the heat and stir in the bread. Use a spoon or fork to make four holes in the mixture before cracking an egg into each hole. Then, season the top of each egg with salt and pepper before placing the skillet in the oven.
Bake for 6 to 10 minutes or until the egg whites are set; the goal is to leave the yokes runny.
This dish is best served hot, and it plates beautifully when garnished with sprinkled parsley and oil over the top and a gob of yogurt at each egg.