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Sweet Potatoes with Italian Sausage and Poached Egg

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 45 min
  • $$$
Gatheredtable
adapted from The Kinfolk Table by Nathan Williams

Ingredients

  • 1 1/2 pounds sweet potatoes, peeled and cut
  • 1/2 onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 pound cherry tomatoes, coarsely chopped
  • 1 bunch kale, chopped
  • 3 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh thyme, destemmed
  • kosher salt and freshly ground black pepper, to taste
  • 2 1/4 tablespoons extra virgin olive oil, divided
  • 2 tablespoon unsalted butter
  • 4 sweet italian sausage links
  • 3 cups water
  • 1/4 cup white vinegar
  • 4 eggs

Directions

Prep: 1. Peel and cut sweet potatoes. 2. Slice onions and garlic. 3. Chop tomatoes, kale, and chives. 4. De-stem thyme. Make potatoes: 1. Place sweet potatoes in salted water and bring to a boil. Reduce heat to medium and simmer for about 8-10 minutes until tender; drain. 2. Heat 2 tablespoons oil in skillet over medium heat until oil shimmers. Add onion and cook for 3-4 minutes, until they begin to brown. 3. Add sweet potatoes, stirring occasionally for 3-4 minutes longer. 4. Stir in garlic, tomatoes, kale, butter, salt, pepper, thyme and chives and cook for about 3 minutes. Make sausage and eggs: 1. Heat 1/4 tablespoon oil in skillet over medium heat until oil shimmers. 2. Poke sausages all over with fork, then cook for about 8 minutes until browned. 3. While cooking sausages, bring water, vinegar and 2 tablespoons salt to a boil in a small saucepan. Reduce heat and allow water to come to a simmer. 4. Swirl water and immediately crack one egg in. Cook for 2-3 minutes until white become opaque. Remove, set aside and repeat. Serve: Place potatoes on serving plates then top with an egg and sausage.

Notes

Great with sourdough toast!

Goes great with these recipes

Red Fruit Salad

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