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Sausage, Kale, and Tomato Ragout with Poached Eggs

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This dish is complex in flavor, but very easy to make. Impress your guests at your next dinner party!

Sausage, Kale, and Tomato Ragout with Poached Eggs
recipe by Lynda Balsler, "Your Best Recipe" Contest Semi-Finalist
Prep Time
10 mins
Cook Time
35 mins
Yield: 8 Servings
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Ingredients

  • 2 tablespoons olive oil, divided
  • 8 ounces hot Italian or chorizo sausages, sliced 1/2-inch thick
  • 1 medium onion, chopped, about 1 cup
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 ounces Tuscan/Lacinato kale leaves, tough ribs removed, coarsely chopped
  • 1 32-ounce can Italian plum tomatoes with juice
  • 1 14-ounce can chick peas, drained and rinsed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 Eggland's Best eggs (large)
  • Chopped fresh parsley or cilantro as garnish 

Preparation

Heat 1 tablespoon olive oil in a deep 10-inch round skillet over medium-high heat. Add sausage and cook until browned on all sides, approximately 3-4 minutes.

Transfer sausages to a plate lined with a paper towel to train. 

Discard all but 1 tablespoon accumulated oil from the skillet. Add 1 additional tablespoon of fresh olive oil to the skillet, and add the chopped onions.  Saute over medium heat until onion begins to soften.

Add garlic, paprika, cumin and coriander. Saute until fragrant, approximately 1 minute.

Add kale and saute until leaves brighten in color and begin to wilt, approximately 2 minutes.

Return sausages to the pan, and add tomatoes, chick peas, salt and pepper. Stir to combine, breaking up the tomatoes with a spoon.

Simmer, uncovered, over medium-low heat, until ragout thickens slightly, about 15 minutes. Taste for seasoning.

Crack one EB egg in a small bowl. Gently slide egg into the ragout. Repeat with remaining eggs, making sure that the eggs do not overlap in the ragout.

Cover and simmer over medium-low heat until the egg whites are set but the yolks remain runny, 8 to 10 minutes. Remove from heat.

To serve, spoon ragout with an egg into 4 shallow serving bowls. Garnish with fresh parsley or cilantro. Accompany with crusty bread or prepared couscous. 

Serves 4-8.

 

Nutrition

Serving size 1 Serving
Calories 280
Fat 18g (57% calories from fat)
Cholesterol 107mg
Sodium 650mg
Total Carbohydrate 20g
Dietary Fiber 4g
Protein 10g

Filed under

Main Course

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5 comments

By Denise Byrd-Eaton
Apr 30, 13

Love it!

By Mike Suglia
Dec 13, 12

The nutritional facts are per person. Under where it says nutrition, it says "serving size 1 serving". When you first purchase an item in the grocery store when you read the label, you first look at the serving size, whether it is 1 for 1 person, or 1 cup per person, or 2 cups, 2 servings (then you would divide all info. listed in half). The info. listed below is for that serving size. I will use low sodium sausage or turkey sausage instead. I will use only 1/4 to 1/2 tsp. salt. when I make this recipe. Can add salt if needed, when food is fully cooked. I've gotten to where I don't cook with salt anymore. I just put salt in the water when I cook my whole wheat pasta. The store didn't have kale, a lettuce-like food, so I bought fresh spinach.

By Marsha Harwood
Dec 12, 12

I have the same question as the other 2 comments....please respond. I'd like to use this recipe, but I don't really understand the nutritional facts...if it's based on 4, not bad at all, but 8? How do you figure if there's only 4 poached eggs?

By Gloria Gabrysch
Dec 10, 12

Is the nutrition for 4 OR 8 servings?

By Gloria Gabrysch
Dec 10, 12

Sounds good but I have a question: at eight servings but 4 eggs.. so each person gets 1/2 of an egg each?