Name: Kale, Chickpeas, and Sausage with Oven-Baked Egg

Ingredients:

• 1/2 large yellow onion, chopped
• 1 tablespoon olive oil
• Salt
• 1/2 spicy fresh sausage, about 3 to 4 ounces, sliced
• 1/2 bunch lacinato (or dinosaur) kale, about 2 ounces after stalk is stripped
• 1 1/2 cups cooked chickpeas (or one 15.5-ounce can, drained)
• Hot sauce, such as harissa, optional
• 2 large eggs

Instructions:

• Sauté the onion in the olive oil and a pinch of salt.
• Add the sausage and continue cooking until the sausage begins to brown.
• Preheat the oven to 375ºF or turn on your toaster oven to its toast setting.
• Add the kale. If the kale isn't wet, add a splash of water to the pan.
• Cook until the kale is wilted.
• Add the chickpeas and heat through.
• Scoop the mixture into oven-proof dishes.
• Add the hot sauce, if using.
• Crack the eggs and slide on top of the chickpeas.
• Put into the oven.
• Bake for about 7 minutes, checking at the 5-minute mark, or until the white is set but the yolk is still runny. Covering the dish may help cook the eggs.
• Serve with some fresh, crusty bread to mop up the yolk, and enjoy!

Comments: 10/22/2018 - I experimented with this, but did not follow exactly. I doubled the recipe, but used a cup of cooked rice in place of the second can of garbanzo beans and I substituted spinach for kale. The sausage was, however, Kale & Fontina Chicken Sausage. The eggs took over 10 minutes to cook at 400ºF
1/27/2021 - I doubled the recipe. I used 2 medium yellow onions, two cans of chickpeas, 12-oz of Italian, Garlic, and Fennel Plant-based Sausage, a 16-oz bag of frozen kale, and a tablespoon of medium Tomalito Salsa. The egg whites were cooked in about 15 minutes at 375ºF, the yolks were still soft.

Source: https://www.thekitchn.com/chickpeas-kale-and-sausage-with-oven-baked-egg-171226

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