- Preheat oven to 350 degrees. Heat 1 tablespoon olive oil and butter over medium-high heat in a large cast iron pan about 10–12 inches in diameter. Add the garlic and shallot and sauté until softened but not browned.
- Add kale and cook until wilted. Add red pepper and thyme and season with salt and pepper. Sauté for an additional 2 minutes, then remove from heat and let cool for 5 minutes.
- Create 4 wells in the kale to hold the eggs and crack egg into each well. Place pan in the oven and bake 20 minutes. In the meantime, mix remaining olive oil with red wine vinegar. Add tomatoes and season with salt and pepper.
- Spoon eggs onto plates and dress with tomato vinaigrette to serve.
Note: With so many types of kale out there, I always tell people to use what is available at your market and looks healthy. In the recipe, I use chopped kale with the stems, but if you prefer you can remove the stems prior to chopping.