To finish the dish, in a wide skillet with a lid, heat about ¼ cup
olive oil. Add the sausage and cook until it starts to brown, 3 to 4
minutes. Add a good amount of the sauce*—enough to cover the
sausage. Bring to a simmer, add the kale or chard, and season with
salt. Crack the eggs into the pan, season them with salt, and put a
lid on the skillet. Lower the heat and cook until the egg whites are
just cooked through but the yolks are still soft.
You can serve this dish right in its skillet with crusty bread on
the side. Or scoop individual portions into warm bowls with a
final drizzle of olive oil.
* If you make this after making the baba ghanouj, you can use the
leftover garlic oil from the garlic confit.* Whatever sauce you don’t use you can freeze for your next
shakshouka.