Prep: 1. Combine rice and water, bring to a boil. Cover and simmer for 40 minutes. (or use a rice cooker) 2. Simmer water for poaching eggs. 2. De-rib and roughly chop kale. 3. Rinse capers. Make: 1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add kale and capers and saute until kale softens, about 3 minutes. 2. To poach eggs, add vinegar to the simmering water and crack in eggs, careful that they don't touch. Turn off heat and cover for 5-7 minutes or until whites are solid and yolks are still runny. (or fry the eggs) 3. When rice is done divide it onto plates and top with kale, poached eggs, a dollop of yogurt drizzled with olive oil, thyme, sesame seeds, and salt to taste.
If you can find it we love this with za'atar herb mix