This is a nice Sunday dish with breakfast meat, eggs, and kale all cooked in the same skillet. After the sausage and onions are cooked and combined with some tomatoes, the eggs are nestled on top and poached right in the pan. A flavorful sausage is helpful to the overall taste. I’ve had luck with the local farm sausages, which I’ve found delicious and not that fatty.
- Yield: 4 Servings
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- ½ pound pork sausage (mild Italian or another flavor), removed from casing
- 1 tablespoon finely minced garlic
- 1 (28-ounce) can diced tomatoes, with juices
- 1 tablespoon chopped fresh oregano, or 2 teaspoons dried
- 4 cups kale (about 8 ounces, stripped from stalk, chopped into bite-size pieces, rinsed, and dried)
- 4 eggs
- ½ cup feta cheese
- In a large sauté pan with a lid, heat the olive oil and sauté the onion over medium heat for 8 to 10 minutes, until starting to soften and turn golden. Add a pinch of salt. Add the sausage, breaking it up as it cooks, stirring the mixture constantly, about 5 minutes. (A wooden spoon with a flat end works great to break up any clumps of sausage as they cook.) Add the garlic; stir for a minute. Add the tomatoes, oregano, and two pinches of salt and simmer for about 5 minutes, covered.
- Meanwhile, bring a saucepan of 3 to 4 cups of water to a boil. Add the kale and boil, covered, for 5 minutes, or until tender. Drain, and set aside.
- When the tomato mixture has simmered, mix in the kale. Gently break each egg on top of the mixture, leaving space between the eggs. Cover, and very gently simmer on low heat until the eggs are cooked, 5 to 7 minutes. Sprinkle the feta on top. Place the sauté pan at the table and let people serve themselves. Serve immediately.