Baked Eggs & Greens in Harissa Tomato Sauce | Louisiana Egg Commission

Ingredients

• 1 28-oz can whole peeled tomatoes
• 1/2 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
• 1/4 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