Paleo, Gluten Free, Vegetarian
Slice and remove the seeds from the peppers, then finely dice the the shallot and peppers (wear gloves if you're using a hot pepper -- ouch!). Chop the kale into bite-sized pieces.
Heat the oil in a large pan over medium heat. Sauté the peppers and shallot, stirring occasionally, for about 3-4 minutes.
Add the sauce and herbs, stirring occasionally, and bring to a simmer.
Add the kale and stir together. Cook until the kale begins to wilt, about 2 minutes.
Make four small wells in the sauce and crack an egg into each one. Cover the pan and allow the eggs to steam about 6-8 minutes, or until the whites have set and the yolks are still a little runny.
Season with salt and pepper and sprinkle with fresh parsley. Serve with avocado slices!