Baked Eggs with Toscano Ground Sausage and Garlic Toasts

Directions

1. Preheat the oven to 375°F

2. Combine the butter, one tablespoon of garlic, parsley, and butter

3. Spread the garlic butter on each half of the bread and bake until golden brown. Reserve

4. 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

5. 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

6. Deglaze the pan with the white wine. Add the tomatoes and oregano and bring to a boil

7. Reduce the heat to a simmer and cook for about 5 minutes

8. Add the kale and cook for another 5 minutes

9. Remove the sausage mixture from the heat and crack the eggs into the pot, leaving room between each

10. Place in the oven and bake for about 8 minutes, or until the egg whites are set and yolks are still soft

11. Remove from the oven, garnish with the basil and cilantro, and serve hot with bread on the side for dunking