Haven's Kitchen Kale Salad

Directions

1. Toss the sliced red onion in a bowl with a pinch of salt and 1/2 cup of rice wine vinegar. Any vinegar will do the trick, so feel free to use whatever you’ve got on hand. While the onions quick-pickle, make the rest of the salad.
2. In small bowl, mix together olive oil, remaining 1/4 cup of rice wine vinegar, Aleppo pepper, honey, and a pinch of salt and black pepper. Set aside.
3. Add a drizzle of olive oil to a medium saute pan over medium heat. Once hot, add the panko and turn the heat to low heat. Add the garlic, thyme leaves (if using) and a pinch of salt. Cook, stirring occasionally, until the breadcrumbs are a deep golden brown.
4. While the breadcrumbs toast, toss the kale in a large salad bowl with the dressing and crumbled feta. Once breadcrumbs are toasted, add them straight from the pan into the salad bowl.
5. Using the same pan, return the pan to the heat and increase to medium. Add another splash of olive oil. It’s okay if there’s some breadcrumbs still in the pan—the eggs will pick up all those good bread bits. Crack the eggs into the pan, season with salt and pepper, and cook until most of the whites are cooked but the yolks are still runny. Once cooked, slide the eggs from the pan on top of your salad. Drain the vinegar from the quick pickled onions and add them to the salad. Using a pair of tongs, toss the salad, breaking the yolks as you toss so they dress the salad.