Recipe: Baked Eggs and Greens in Harissa Tomato Sauce

Ingredients

• 1 800g can whole peeled tomatoes
• ½ small loaf country-style bread, torn into 5cm pieces (about 3 cups)
• 5 Tbsp. extra-virgin olive oil, divided, plus more for serving
• Kosher salt, freshly ground pepper
• 2 garlic cloves, coarsely chopped
• 3 Tbsp. capers
• ¼ 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
• 1 cup plain full fate Greek yoghurt
• Coarsely chopped parsley (for serving)