Baked Eggs with Kale and Bacon

1 bunch of Tuscan kale chopped and ribs removed

3 slices of bacon cut into 1/2 inch pieces

Salt and pepper to taste

1 small shallot diced

1 clove of garlic or more minced

2 teaspoons apple cider vinegar 

3 or 4 eggs

Heat a large skillet over medium heat, add the bacon and cook until browned. Remove all but 2 tablespoons of the bacon fat and add the shallots until browned and crispy then add the garlic and cook for 30 seconds. Add the kale in bunches until all of it wilts adding a salt and pepper to taste, then add a few splashes of the apple cider vinegar and return the bacon to the pan. Use a spoon and make a few hollows in the cooked greens. Crack an egg in each hollow and sprinkle with salt and pepper and bake until the egg whites are just set. Add chili crisp or hot sauce if desired.