Sausage, Kale and Tomato Ragout with Poached Egg and Chick Peas


  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 pound hot Italian or chorizo sausages, sliced 1/2 inch thick
  • 1 medium onion, chopped, about 1 cup
  • 1 large garlic clove
  • 6 ounces (small bunch) Tuscan/Lacinato kale leaves, ribs removed, coarsely chopped
  • 1 32-ounce can Italian plum tomatoes with juce
  • 2 teaspoons smoked paprika
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 teaspoon salt, or to taste
  • 1 to 2 teaspoons harissa or hot sauce, to taste
  • 4 to 6 large eggs
  • Chopped fresh cilantro or parsley for garnish


  1. Heat 1 tablespoon olive oil in a deep oven-proof skillet over medium-high heat. 
  2. Add sausages. Cook, turning, until brown on all sides, 3 to 4 minutes. 
  3. Transfer sausages with a slotted spoon to a plate lined with a paper towel. 
  4. Discard the oil from the pan – do not rinse out the skillet. 
  5. Add 1 tablespoon olive oil and onion to the skillet. Saute onion over medium heat, scraping up any brown bits, until onion begins to soften, 2 minutes. 
  6. Add garlic, paprika and cumin. Cook, stirring, until fragrant, 1 minute. 
  7. Add kale and cook, stirring, until leaves brighten in color and begin to wilt. Return sausages to the pan. 
  8. Add tomatoes, chick peas and salt; stir to combine and taste for seasoning. If desired, add harissa or hot sauce to taste. Simmer, partially covered, over medium-low heat, to slightly thicken and allow the flavors to develop, 15 to 20 minutes.
  9.  Make an indentation in the ragout with a spoon. Crack one egg in a small bowl. Gently slide egg into the indentation. 
  10. Repeat with remaining eggs, taking care not to overlap the eggs. 
  11. Cover and simmer over medium-low heat until the egg whites are set but the yolks remain runny, about 10 minutes. 
  12. Remove from heat. 
  13. Spoon ragout with one egg into individual serving bowls. Garnish with chopped fresh cilantro or parsley. 
  14. Serve with crusty bread or prepared couscous.

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