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



Yield: 2 servings

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.


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