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