Ingredients
Directions
Preheat the oven to 375°F
Combine the butter, one tablespoon of garlic, parsley, and butter
Spread the garlic butter on each half of the bread and bake until golden brown. Reserve
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the sausage, breaking up any large clumps with the back of a wooden spoon
Add the extra virgin olive to the pot, then the onion, the remaining garlic, and chiles, and cook until the vegetables begin to get tender
Deglaze the pan with the white wine. Add the tomatoes and oregano and bring to a boil
Reduce the heat to a simmer and cook for about 5 minutes
Add the kale and cook for another 5 minutes
Remove the sausage mixture from the heat and crack the eggs into the pot, leaving room between each
Place in the oven and bake for about 8 minutes, or until the egg whites are set and yolks are still soft
Remove from the oven, garnish with the basil and cilantro, and serve hot with bread on the side for dunking
