Chickpeas, Kale, and Sausage with Oven-Baked Egg
- In a medium-sized frying pan, sauté the onion in the olive oil and a pinch of salt until it softens and is beginning to turn translucent. Add the sausage and continue cooking until the sausage begins to brown. You may want to break up the sausage as it starts to cook in order to distribute evenly.
- Meanwhile, preheat your oven to 375°F or turn your toaster oven on to its toast setting.
- Add the kale. It's nice if the kale is a bit wet from washing, as a little water will steam up and help cook the kale, as well as help with scraping up any of the browned bits from the onion and sausage. If your kale isn't wet, you may want to add a splash of water to the pan. Cook until the kale is wilted, then add the chickpeas and heat through. Stir gently so you don't mash the chickpeas too much. Taste for salt.
- This will make enough for two servings, so scoop one half of the mixture into an oven-proof dish — save the second half (and egg) for another meal, or scoop into a second oven-proof dish if you're sharing your meal with someone else. Add the hot sauce if using. Crack your egg into a bowl and gently slide it on top of the chickpeas. Sprinkle with salt and slide into the toaster oven.
- Bake for about 7 minutes, checking at the 5-minute mark, or until the white is set but the yolk is still runny. Depending on the kind of toaster oven you have, you may have to place some tinfoil over the top of the dish if the oven's heating elements are too close to the egg. It was fine to leave it uncovered in my toaster oven. If you are using a regular oven, you may also want to cover the dish in order to trap the heat inside and help the egg to cook.
- Serve with some fresh, crusty bread to mop up the yolk, and enjoy!