Braised Sausage and Tomatoes with Swiss Chard and Poached Eggs

5 from 1 vote

Prep Time5

Cook Time1

Total Time1 5

Servings: serves 3-4

*olive oil
*2 large all natural/organic sausage links (or use 4-8 smaller ones)
*1 large onion
*6 average sized garlic cloves
*about 3 cups organic cherry tomatoes or use a 28 oz. can of organic plum tomatoes
*1 big handful of organic swiss chard or use another green like kale, rinsed well and chopped
*4 eggs preferably organic and free range (I use eggs from my backyard chickens)
*Sea salt and freshly ground pepper to taste

1. In a cast-iron or other skillet, brown the sausages all over in olive oil. Set aside.
2. Peel onion and garlic cloves. Cut onion into about 8 sections, and add with the garlic to the pan in which you cooked the sausages.
3. Allow onions and garlic to cook over medium heat until quite soft, about 15 minutes.
4. Add the tomatoes to the pan with the onions and the garlic. Stir everything around, tuck the lemon slices around the sides of the pan, add about 1/2 cup of water, then allow to cook over medium heat for another 20-30 minutes. Add an additional 1/2 cup of water if the pan becomes too dry (if using the canned tomatoes, you can use the tomato liquid instead of water).
5. Slice up the cooked sausages and add with the chard to the pan, stir everything around, and simmer for about 5 more minutes.
6. Crack eggs over the contents of the skillet. Cover and keep over very low heat until the eggs are set. Add salt and freshly ground pepper before serving.