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Preheat oven to 325F. Place oven rack in the middle of the oven.
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Heat a 10-inch stainless steel or cast-iron pan over medium-high heat. Add the olive oil, shallot, leek, garlic, 1/4 teaspoon of salt, and the chili flakes. Cook stirring occasionally until tender and caramelized, about 5 to 7 minutes.
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Add the kale and another 1/4 teaspoon of salt. Stir everything together and add the apple cider vinegar. Cook until the kale is wilted, about 3 minutes.
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Using a spoon, make 4 nests and carefully crack the eggs into each cavity. Season the tops of the eggs with the remaining salt and scatter the smoked salmon in the pan. Bake for 10 minutes, or until the whites are set and the yolks are soft. Remove the pan from oven, garnish with the herbs, radishes, salt, and pepper to taste, and serve.