Baked Eggs with Harissa, Kale & Crispy Croutons

A spicy, savory one-pan meal that’s perfect for brunch or a quick weeknight dinner. Featuring Collected Foods’ Wild Rose Harissa, this dish delivers bold heat balanced by creamy Greek yogurt and crispy, pan-toasted croutons. Looking for a twist? Swap in Korean Chili Flakes for a smoky, slightly sweet heat!

Why You’ll Love This Recipe:

✅ One-Pan Wonder – Less cleanup, more flavor.
✅ Protein-Packed & Nutritious – Loaded with eggs, kale, and yogurt for a balanced meal.
✅ Easy to Customize – Adjust spice levels with Wild Rose Harissa or Korean Chili Flakes.
✅ Crispy Meets Saucy – Toasted croutons absorb just enough sauce for the perfect texture.

Ingredients

• 1 (28-oz.) can whole peeled tomatoes
• ½ small loaf country-style bread, torn into 2” pieces (about 3 cups)
• 5 Tbsp. extra-virgin olive oil, divided, plus more for serving
• Kosher salt, freshly ground black pepper
• 2 garlic cloves, coarsely chopped
• 3 Tbsp. capers
• ¼ tsp. crushed red pepper flakes
• **3 Tbsp. Collected Foods Wild Rose Harissa (or swap with Collected Foods Korean Chili Flakes for a smoky, mildly sweet heat)
• 1 Tbsp. double-concentrated tomato paste
• 1 bunch Tuscan kale, ribs and stems removed, leaves coarsely chopped
• 4 large eggs
• 1 cup plain whole-milk Greek yogurt
• Coarsely chopped parsley, for serving

Step-by-Step Instructions

1. Prepare the Tomatoes

• Preheat your oven to 425°F (220°C).
• In a bowl, crush the whole peeled tomatoes with your hands into small pieces. Set aside.

2. Make Crispy Croutons

• Place torn bread pieces in a bowl, drizzle with 2 Tbsp. olive oil, season with salt and black pepper, and toss.
• Heat 2 Tbsp. olive oil in an ovenproof skillet over medium-high heat.
• Add bread and toast until golden and crispy, stirring occasionally (about 5-6 minutes). Transfer back to the bowl.

3. Create the Flavor Base

• Add 1 Tbsp. olive oil to the same skillet.
• Sauté garlic, capers, and red pepper flakes until fragrant (about 1 minute).
• Stir in Wild Rose Harissa (or Korean Chili Flakes) and tomato paste, cooking for another minute until deep red.
• Add kale and tomatoes, seasoning with salt and black pepper. Cook until the kale softens and the sauce thickens (about 3 minutes).

4. Bake the Eggs

• Stir in crispy bread cubes to soak up the sauce.
• Create 4 small wells and crack an egg into each.
• Transfer the skillet to the oven and bake for 5–8 minutes, until egg whites are set but yolks remain runny.

5. Finish & Serve

• Top with Greek yogurt, drizzle with olive oil, and sprinkle with fresh parsley.
• Serve hot with extra Korean Chili Flakes for extra spice!

Tips for the Best Baked Eggs with Harissa

🔥 Spice Control: Want it milder? Use less Wild Rose Harissa. Need more heat? Add Korean Chili Flakes.
🥖 Bread Choices: Sourdough or rustic country bread works best for crispy croutons.
🥬 Greens Swap: No kale? Try Swiss chard or spinach instead.
🍳 Egg Texture Tip: Love runny yolks? Bake for 5 minutes. Prefer them set? Bake for 8-9 minutes.

Make It Your Own

✨ Low-Carb Option – Swap bread for roasted cauliflower.
✨ Dairy-Free? – Skip the yogurt or use a dairy-free alternative.
✨ Protein Boost – Add chickpeas or crumbled feta.

Shop the Key Ingredients

🛒 Collected Foods Wild Rose Harissa – A bold, aromatic spice blend with deep North African flavors.
🛒 Collected Foods Korean Chili Flakes – Smoky, slightly sweet, and perfect for an extra kick.

Try this recipe and tag us on Instagram @CollectedFoods – we’d love to see your version! 🌶️🍳