This is one of those dishes that will not be sticking around, not because it’s not good – in fact Adam says he rather likes this one, but because it doesn’t work for both of us. Turns out there isn’t enough textural differences within this bake for me to think I’m actually eating something. Also needed the hot sauce that was a) said to be optional (no… not really) and b) I forgot to add before baking. Adam definitely liked these ramkin sized bakes more after topping off with Sriracha. Probably would have also helped to trust the cooking length directions. What can I say, the egg didn’t looked cooked through until twice as long as called for. At which point, there were some hard-boiled like eggs on top.
Part of what made me feel this one took a while were the chickpeas. The original recipe calls for basically a can of (already prepared) chickpeas. But since Adam makes hummus, we don’t buy canned chickpeas. Yeah, he insists on buying dried chickpeas and soaking them the night before making hummus. All the hummus. mmmm, hummus. Any rate, there’s been another recipe calling for chickpeas so I’d prepared a batch for that recipe. … I don’t really work with chickpeas much and misjudged how much dried chickpeas I’d need. And thus ended up with 8 cups of cooked chickpeas. Yes, this is even more than Adam would use in one hummus making go. So! mentally I was adding in that time to the prep-time for this recipe. Or at least a portion of it. And that was not a terribly pleasant experience so I may have remembered more time than it actually took. ::shrug:: Any rate, be smart and use canned chickpeas if you make this one.
The other part of why this felt long was the first portion on the stove, followed by baking. It’s a thing from learning originally on stir-fry, I think. Mentally my brain goes ‘if I’m sautéing stuff on the stove, why aren’t I dumping everything else in (eventually) and finishing on the stove?’ Not a mental thing with baking… makes perfect sense to me to mix everything together and then put it in the oven. Must be categorizing the mixing parts as ‘prep work’…
End result, would I recommend this one to y’all? Only with certain caveats:
1) if you cannot smell (for any reason – a cold or allergies will do it), move along, this is not the recipe you are looking for
2) if you don’t like hot sauce, again not the recipe for you. the extra kick is needed to make the rest interesting (to us any rate)
Sausage, Chickpeas, Kale and Egg bake – Single Servings
Original from TheKitchn.com
Makes 8 seven ounce ramkin size servings
Recipes left to try (& copy…): 23; Dinners: 4 recipes left
- 1 onion (variety to your taste), medium chop
- 2 tbsp olive or other neutral oil
- 1/2 lb sausage (chicken was our choice), sliced
- 1 bunch of kale (variety to your choice), stripped of the stalk and cut into bite-sized pieces
- 3 cups -OR- 2 cans cooked chickpeas
- Hot sauce (variety to your choice)
- 8 eggs
- 8 seven ounce ramkins
- Preheat the oven to 375°F.
- In a medium frying pan, sauté the onion with a pinch of salt in the oil. Cook until the onion softens and begins to turn translucent. Add the sausage, break up into crumbles, and continue cooking until the sausage browns.
- Add the kale to the frying pan. If the kale is a bit wet from washing, continue on; if not, add a splash of water to the pan to steam the kale. Cook until kale is wilted. Add the chickpeas and stir gently to distribute but not mash them.Taste for salt.
- Distribute the mixture between the ramkins and top with some hot sauce. Make a well in the mixture, crack an egg into a small bowl, then slide the egg into the well. Sprinkle with salt, preferably finishing salt and set on a baking sheet (for ease of getting all the ramkins in and out of the oven). Repeat with remaining ramkins. Slide sheet into the oven and bake for 7 minutes, or until the whites are set but the yolk still looks runny. Enjoy.
Note: you can use a toaster oven instead of a full-sized oven if you like.