Sausage, Kale, and Tomato Ragout with Poached Eggs

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

This twist on an Italian favorite creates great flavor combinations that are sure to impress at your next family dinner.

Make This Recipe


  • 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


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.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 275
Fat 18g (57% calories from fat)
Cholesterol 107mg
Sodium 650mg
Carbohydrates 20g
Dietary Fiber 4g
Protein 10g