Step 1

Preheat oven to 425°. Place tomatoes in a medium bowl and crush with your hands into small pieces. Set aside.

Step 2

Place bread in a large bowl. Drizzle 2 Tbsp. oil over and season with salt and black pepper; toss to coat. Heat 2 Tbsp. oil in a medium ovenproof high-sided skillet over medium-high. Transfer bread to skillet, arranging in an even layer; reserve bowl. Cook bread, undisturbed, until browned and crisp underneath, about 3 minutes. Continue to cook, tossing occasionally, until browned and crisp on all sides, about 3 minutes more. Return to reserved bowl.

Step 3

Pour remaining 1 Tbsp. oil into skillet. Add garlic, capers, and red pepper flakes. Cook, stirring often, until starting to soften, about 1 minute. Add harissa paste and tomato paste and cook, stirring constantly, until garlic and capers are coated and pastes are dark red, about 1 minute. Add kale and reserved tomatoes; season with salt and black pepper. Cook, stirring often, until kale is slightly wilted and sauce is slightly thickened, about 3 minutes. Remove from heat.

Step 4

Stir toasted bread into sauce, then make 4 wells in mixture. Crack an egg into each well and season with salt and black pepper. Transfer skillet to oven and bake mixture until egg whites are set but yolks are still runny, 5–8 minutes.

Step 5

To serve, dollop yogurt on top of baked eggs, drizzle with more oil, and scatter parsley over.