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

Yes, I know it’s 100 degrees outside. It’s also hot in Tunisia, from where this recipe gets its inspiration. Shakshuka is a traditional Tunisian breakfast composed of simmered tomatoes, peppers, aromatics and poached eggs. It’s meant to be spicy which is a nifty DIY method for keeping cool in the Saharan heat. (The more you sweat, the more you cool off). As for me, I’ll take anything spicy for the sake of spice, regardless of temperature and geography – especially when it’s screams comfort food like this. The Tunisians call shakshuka breakfast, but I’ve added sausage, kale and chickpeas (why hold back?) and prefer to call it dinner. It’s delicious as is, served with crusty bread for mopping up the sauce and yolk. For a complete meal, spoon prepared couscous into shallow serving bowls. Make a well in the center of the couscous and ladle the ragout and and egg into the center of the couscous. All you need as an accompaniment is green salad, chilled wine – and a fan.

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

Prepare this in a 10-inch deep skillet and serve family-style at the table. If you’re feeling fancy and are lucky enough to have cute individual skillets as pictured above, then prepare the ragout in one large skillet or pot. Before adding the eggs, divide the ragout between individual skillets placed on the stovetop over medium heat, and add one egg to each skillet. Serves 4 to 6.

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

Heat 1 tablespoon olive oil in a deep oven-proof skillet over medium-high heat. Add sausages. Cook, turning, until brown on all sides, 3 to 4 minutes. Transfer sausages with a slotted spoon to a plate lined with a paper towel. Discard the oil from the pan – do not rinse out the skillet. 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. Add garlic, paprika and cumin. Cook, stirring, until fragrant, 1 minute. Add kale and cook, stirring, until leaves brighten in color and begin to wilt. Return sausages to the pan. 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. Make an indentation in the ragout with a spoon. Crack one egg in a small bowl. Gently slide egg into the indentation. Repeat with remaining eggs, taking care not to overlap the eggs. Cover and simmer over medium-low heat until the egg whites are set but the yolks remain runny, about 10 minutes. Remove from heat. Spoon ragout with one egg into individual serving bowls. Garnish with chopped fresh cilantro or parsley. Serve with crusty bread or prepared couscous.

If you like this, you might enjoy these recipes:
Lamb Stew with Raisins and Honey from TasteFood
Spinach Gratin with Hardboiled Eggs from Simply Recipes
Farro, Kale and Butternut Squash Soup from TasteFood
Baby Kale, Mozzarella and Egg Bake from Kalyn’s Kitchen
Swiss Chard and Kale Frittata from TasteFood
Egg and Cheese Strata from Leite’s Culinaria

13 thoughts on “Sausage, Kale and Tomato Ragout with Poached Egg and Chick Peas

  1. Oh man, I wish I hadn’t seen this. I’m hungry, it’s dinner time, and now all I want is this dish. I love Tunisian dishes like this with poached eggs! So this may be dinner for tomorrow night 🙂 It’s warm in Tahoe too…

  2. Unless your cast iron is realllllly well seasoned and slick, I would advise against using a cast iron – the acid in the tomatoes will react with the cast iron

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