Step 1

Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine.

Step 2

Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes.

Step 3

Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread.