Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs

Preheat oven to 400°.

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.

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.

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.

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.