How do you like your eggs? I feel like this all-important question has haunted me since Runaway Bride. Because as much as I’d like to pick just one… I’m sorry, I like them all, and I like them pretty much every way.
Hard boiled on a salad or alone, fried on top of a sweet potato hash, scrambled on my toast, poached and smothered in hollandaise, or bathed in a beautiful red sauce with sausage and kale.
You might’ve seen shakshuka around – but you might not realize just how creative you can be with the dish. Since my vegetarian days have long fallen off the wagon, I couldn’t help but crave a little local sausage with my eggs.
… and since everything we’re eating is pretty easy these days – as in off a box (until Sunday!) and limited to those tools we can actually find – this dish fit the bill.
So really, do you have a certain way you want your eggs every time? Or do you pretty much like them all, like me?
I’ll admit, my least favorite way to eat my eggs – poached on toast – is actually Mark’s favorite.
… that’s how I know we’re in love.
Shakshuka with sausage and kale
Adapted from New York Times
1 lb ground hot sausage
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large poblano pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
8 chopped Roma tomatoes
¾ teaspoon salt
¼ teaspoon black pepper
5 ounces feta cheese, crumbled (about 1 1/4 cups)
Chopped cilantro, for serving
1 cup kale, chopped
Heat oven to 375 degrees.
Brown sausage in a large skillet over medium-high heat. Set aside. Using the same skillet, heat oil over medium-low heat. Add onion and bell pepper. Cook until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in kale, sausage, and crumbled feta.
Gently crack eggs into skillet. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.