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Export 13 ingredients for grocery delivery
Step 1
1 Coarsely chop the kale leaves and finely chop the stems, keeping them separate
Step 2
2 In a medium skillet over medium heat, heat the oil until shimmering
Step 3
3 Sprinkle in the capers, anchovy and pepper flakes
Step 4
4 Cook, stirring frequently, until the capers start to become crisp, 2 minutes
Step 5
5 Add the onion or shallot, garlic and chopped kale stems and cook, stirring frequently, until the vegetables are tender and starting to brown, about 2 minutes
Step 6
6 Add the kale leaves, olives and mushrooms and cook, stirring frequently, until the mushrooms collapse and exude their liquid and the kale is fully wilted and tender, about 5 minutes
Step 7
7 Stir in the tomatoes, vinegar and sugar
Step 8
8 Taste, and season with more vinegar or sugar, if needed, plus salt and pepper
Step 9
9 Press an indentation into the center of the sauce
Step 10
10 Crack an egg into a teacup and then carefully pour it into the indentation
Step 11
11 Repeat with remaining 2 eggs, if desired
Step 12
12 Cover the saucepan, and cook until the egg is done to your liking, 2 or 3 minutes for a set white and runny yolk
Step 13
13 Spoon the vegetables and an egg over the baguette slices in a bowl; sprinkle with the cheese, if using, and eat
Step 14
14 Repeat with remaining eggs, if desired
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