Whole-Wheat Spaghetti with Kale, Poached Eggs and Toasted Breadcrumbs

Ingredients

• 1 piece (2 oz) whole-wheat baguette, cubed
• 2 tablespoons extra-virgin olive oil, divided
• 3 cups sliced onion (about 1 medium)
• 14 cups stemmed, coarsely chopped Tuscan kale (about 18 oz)
• 1/2 cup water
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, chopped
• 1 teaspoon white vinegar (for poaching)
• 4 large eggs
• 8 oz whole-wheat spaghetti
• 1 oz pecorino Romano, grated
• 1/2 teaspoon coarsely ground black pepper

Steps

1. Heat the oven to 400°F. Pulse the bread in a food processor into crumbs, toss with 2 teaspoons of the oil, and bake 8 minutes, stirring once, until toasted.
2. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat and cook the onion 8 minutes, until golden. Add the kale a handful at a time, letting each wilt.
3. Stir in the water, red pepper and garlic. Lower the heat to medium and cook, uncovered, 12 minutes, until the kale is tender.
4. Bring a large pot of water and the vinegar to a gentle simmer. Crack each egg into a small bowl and slide it into the water. Cook 3 minutes, until the whites are set, and lift out with a slotted spoon.
5. Bring the water back to a boil and cook the spaghetti 10 minutes. Drain and toss with half the cheese, the remaining tablespoon of oil and the black pepper.
6. Put kale in each bowl, top with pasta, an egg and the breadcrumbs, and sprinkle with the rest of the cheese.