Skillet Eggs with Sausage & Tomato Aioli

Rub cut side of garlic on both sides of bread. Toast the bread. Butter each slice. Set aside.

Grate the remaining garlic into a small bowl and stir in mayonnaise, tomato paste, lemon juice and 1/8 teaspoon salt. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and cook, breaking up large pieces with a wooden spoon, until almost cooked, about 3 minutes. Add kale, scallions, water and 1/8 teaspoon salt; cook, stirring occasionally, until the sausage is cooked through and the kale is wilted, about 2 minutes more. Transfer to a serving platter or divide among 4 plates.

Crack eggs into the pan and sprinkle with the remaining pinch of salt and pepper. Cook for 1 minute. Cover and cook until the whites are just set, about 1 minute more. Top the kale with the eggs and serve with the aioli and the toast.