Ingredients 

1 (14 oz) can crushed tomatoes

1 tablespoon olive oil

2 garlic cloves, minced

¼ teaspoon crushed red pepper flakes

2 tablespoons harissa

1 tablespoon tomato paste

1 bunch of kale, stems discarded, leaves chopped

4 large eggs

Salt and pepper to taste

Toast, for serving

Directions

1. In a large skillet heat olive oil, garlic, and red pepper flakes until garlic begins to soften, about 2 minutes.
2. Stir in harissa and tomato paste; cook until tomato paste is a dark red, about 1 minute.
3. Add kale and crushed tomatoes. Cook, stirring often, until kale is wilted and sauce is slightly thickened, about 5 minutes.
4. Make 4 wells in the tomato mixture. Crack an egg into each well and cook until whites are set and yolks are to desired doneness, 8-10 minutes. Season with salt and pepper.
5. Serve with toast, if desired.