Skillet Eggs with Sausage & Tomato Aioli

Skillet Eggs with Sausage & Tomato Aioli

1 Review
From: EatingWell Magazine, April 2019

This breakfast-for-dinner fried egg skillet is a no-brainer alternative to takeout when you're rushed. The sausage and dark leafy greens are cooked in the same pan as the eggs, so cleanup is a cinch. Loading kale into this quick dinner recipe provides some calcium as well as vitamins and fiber. Serve with whole-grain toast and simple tomato aioli for a weeknight dinner that's ready in 20 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 clove garlic, halved
  • 4 slices crusty whole-wheat bread
  • 1 tablespoon butter
  • ¼ cup mayonnaise
  • 1 tablespoon tomato paste
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt, divided, plus a pinch
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces hot Italian sausage, casing removed
  • 8 cups packed chopped kale
  • 2 scallions, sliced
  • ⅓ cup water
  • 4 large eggs
  • Pinch of ground pepper


  • Prep

  • Ready In

  1. Rub cut side of garlic on both sides of bread. Toast the bread. Butter each slice. Set aside.
  2. Grate the remaining garlic into a small bowl and stir in mayonnaise, tomato paste, lemon juice and ⅛ teaspoon salt. Set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add sausage and cook, breaking up large pieces with a wooden spoon, until almost cooked, about 3 minutes. Add kale, scallions, water and ⅛ teaspoon salt; cook, stirring occasionally, until the sausage is cooked through and the kale is wilted, about 2 minutes more. Transfer to a serving platter or divide among 4 plates.
  4. Crack eggs into the pan and sprinkle with the remaining pinch of salt and pepper. Cook for 1 minute. Cover and cook until the whites are just set, about 1 minute more. Top the kale with the eggs and serve with the aioli and the toast.

Nutrition information

  • Serving size: 1 egg, ½ cup sausage & kale, 1½ Tbsp. aioli & 1 toast
  • Per serving: 390 calories; 29 g fat(8 g sat); 3 g fiber; 18 g carbohydrates; 16 g protein; 88 mcg folate; 212 mg cholesterol; 3 g sugars; 0 g added sugars; 3,705 IU vitamin A; 41 mg vitamin C; 137 mg calcium; 3 mg iron; 675 mg sodium; 433 mg potassium
  • Nutrition Bonus: Vitamin A (74% daily value), Vitamin C (68% dv), Folate (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 fat, 1 medium-fat protein, 1 starch, ½ high-fat protein, ½ vegetable

Reviews 1

March 12, 2019
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By: pattonst1975
Healthy, delicious, flavorful and super easy to make. What more could one ask for?
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