Hands-on Time
55 Mins
Total Time
55 Mins
Yield
Serves 4
Photo: Marcus Nilsson; Styling: Angharad Bailey

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place bread in a food processor; pulse until 1 cup fine breadcrumbs form. Combine breadcrumbs and 2 teaspoons oil on a baking sheet. Bake at 400° for 8 minutes or until toasted, stirring occasionally.

Step 3

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion; sauté 8 minutes or until golden, stirring frequently. Gradually add kale, stirring to wilt after each addition. Stir in 1/2 cup water, red pepper, and garlic. Reduce heat to medium; cook, uncovered, 12 minutes or until kale is tender, stirring occasionally. Stir in 1/4 teaspoon salt. Keep warm.

Step 4

Bring a large pot of water and 2 teaspoons salt to a simmer. Working with one at a time, crack each egg into a small bowl or ramekin. Gently slide eggs into water; cook 3 minutes or until whites are just set. Carefully remove eggs from water with a slotted spoon; set aside. Remove any remaining egg solids from water with a slotted spoon, and discard.

Step 5

Bring water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and place in a large bowl. Grate 1 ounce cheese. Add cheese, remaining 1 tablespoon oil, and black pepper to pasta; toss to coat. Place about 3/4 cup kale in bottom of each of 4 shallow bowls. Top each serving with about 1 cup pasta mixture, 1 egg, and 1/4 cup breadcrumbs. Shave remaining 1 ounce cheese over servings.

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