Middle Eastern Baked Eggs with Roasted Red Peppers and Toasted Sesame

Preheat your oven to 375 deg F (190 deg C).

In a cast-iron skillet, lightly char the diced bell peppers and thinly sliced red onions over medium-high heat until softened and fragrant.

Add the chopped Tuscan kale and cook until just wilted, about 2 minutes.

Create two small wells in the vegetable mixture and carefully crack the eggs into them.

Sprinkle the dish with the roasted sesame seeds, a pinch of salt, and a few drops of chile habanero sauce for a bright, lingering heat.

Place the skillet in the oven for 8-10 minutes, or until the whites are set but the yolks remain soft and jammy to the touch.

Remove from the oven and serve immediately in the skillet, garnished with fresh herbs if desired.