Ingredients:
2 tbsp. olive oil
1/2 medium yellow onion, chopped
2 medium bell peppers, chopped
2 cups baby bella mushrooms, chopped
4 cloves garlic, minced
1 tbsp. ground cumin
1/8 tsp. ground cayenne pepper (optional)
1/2 tsp. salt
1/3 cup harissa paste (can use mild if preferred)
2 14.5-ounce cans of unsalted diced tomatoes, undrained
3 tightly packed cups of chopped lacinato kale leaves
4 large eggs
Directions:
1. In 10-inch cast-=iron skillet, heat oil to medium. Add onions and peppers; sauté stirring frequently until softened (about 8 minutes).
2. Add mushrooms and garlic and sauté another 3 minutes until mushrooms are softened.
3. Add the cumin, cayenne pepper, salt and harissa paste. Sauté for 1 minute.
4. Add diced tomatoes and bring to a full boil. Cook for 10 minutes, stirring occasionally.
5. Add the chopped kale leaves. Stir well and cook for another 10 minutes.
6. Dig 4 small wells into the mixture and carefully crack an egg into each.
7. Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
8. Scoop eggs and sauce into bowls and serve with toasted bread.