sausage, egg, and tomatoes

I adore meals I can make in a flash, but now that winter’s (finally!) here, I’ve happily settled into the habit of preparing dishes that require longer cooking times…dishes with deep, intense flavors.

I am not talking about doing more work in the kitchen, though. If anything, I am doing less, since I’m just tossing my ingredients into various cooking vessels and letting them simmer away while I go do something else.

This braised sausage and tomatoes with chard and poached eggs was inspired by “A Casserole of Artichokes and Pork For Deepest Winter”, the recipe for which appears in Tender: A Cook and His Vegetable Patch by Nigel Slater. This book, which I recently gifted myself, is beyond lovely: I am not exaggerating when I say I want to make every recipe within its 618 pages.

And Leo’s enjoying it, too :)

cat | Healthy Green Kitchen

I started by cooking 2 big sausages (that I dug out of my freezer) over high heat in some olive oil. You could use more, especially if they’re on the small side. Spicy sausages are great.

When they’re nicely browned on all sides, take the sausages out of the pan and set them aside…but don’t clean the pan.

homemade sausage

Peel and chop your onion, and peel your garlic cloves, while the sausage is cooking.

garlic and onions

Then, after you’ve removed the sausages from the pan, add a bit more olive oil and toss in the onion and the garlic. Allow to cook over medium heat for about 15 minutes, moving the contents of pan around every now and then.

cooking onions in cast iron skillet

Next, add the tomatoes.

tomatoes in cast iron skillet

Tuck 1 lemon, cut into 8 slices, around the edges of the pan.

sliced lemons

Turn the heat down to low, and allow everything in the pan to simmer away for another 20-25 minutes.

Then, slice up the sausages and add them to the pan along with the chard (I also added leftovers from the previous night’s roasted rosemary potatoes at this point).

eggs and sausage with chard and tomatoes

Stir everything together, then cook for another 5 minutes or so.

You could eat this now, if you like. It makes a great topping for gluten-free or regular pasta, or you can spoon some over quinoa, brown rice, or another grain. Or serve it alongside roasted potatoes.

Or, if you want to include the eggs, you just crack them on top of the contents of the pan, cover, and cook until they’re set.

Sprinkle a little coarse sea salt and grind some pepper on top before serving. You’re not going to want to eat the lemons, but I think you’ll love the special something they add to this dish.

Note that I don’t generally eat fresh tomatoes in the winter, but I had a few pints of the cherry variety on hand because my daughter just loves them. I haven’t tried this with canned tomatoes, but I think it will work out just fine with those. If you want to make this dish vegetarian, omit the sausages and start by sautéing the onions and garlic. Feel free to add some additional vegetables and/or spices to the braise, if you like (or make Shakshuka).

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slow cooked sausage and tomatoes


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  1. 1

    Karen @ My Pantry Shelf — January 10, 2012 @ 10:13 pm

    Looks great. We often make a similar sort of deal with canned (or chopped frozen from last year’s garden) tomatoes. I like the sauciness, but it is a different effect. More like poached eggs.

  2. 2

    Winnie — January 13, 2012 @ 6:47 pm

    Sounds delicious!

  3. 3

    Bev Weidner — January 10, 2012 @ 11:06 pm

    THIS is freaking gaw.geous. Poached eggs are my LIFE.

  4. 4

    Winnie — January 13, 2012 @ 6:47 pm

    Thanks Bev…I adore them, too ;)

  5. 5

    Kathryn — January 11, 2012 @ 4:20 am

    I love Nigel Slater and ‘Tender’ is such a wonderful book. This looks like a perfect weekend supper, bursting with flavour and colour. Your photos capture that perfectly too.

  6. 6

    Winnie — January 13, 2012 @ 6:47 pm

    Should I get any of his other books? I love Tender so much…

  7. 7

    Anna @ the shady pine — January 11, 2012 @ 4:24 am

    This looks like a perfect balanced meal and similar in style to a baked veggies and eggs dish I make in the oven

  8. 8

    Winnie — January 13, 2012 @ 6:48 pm

    Yup- the oven would totally work for this, too.

  9. 9

    Amy (Savory Moments) — January 11, 2012 @ 6:52 am

    I have this cookbook on my “to get” list. This looks like a great dinner or brunch for a wintery day.

  10. 10

    Winnie — January 13, 2012 @ 6:49 pm

    I really recommend the book. Can’t wait until I can use my garden veggies in his recipes! And yes…I love this for brunch or dinner!

  11. 11

    Gail — January 11, 2012 @ 11:36 am

    Please set another place. I’m on my way.

  12. 12

    Winnie — January 13, 2012 @ 6:49 pm

    Any time :)

  13. 13

    Laura @ Gluten Free Pantry — January 11, 2012 @ 12:49 pm

    I love poached eggs. The photos are lovely and make me hungry!

  14. 14

    Winnie — January 13, 2012 @ 6:49 pm

    Thanks Laura!

  15. 15

    Deb — January 11, 2012 @ 1:09 pm

    Ah, Tender is still on my cookbook wish list! This is a perfect dark winter evening dinner,vibrant and bursting with flavor. I may give it a try with some of my lovely canned tomatoes and fresh greens from the farmers market. Leo is lovely!

  16. 16

    Winnie — January 13, 2012 @ 6:49 pm

    Take it off your wish list and put it in your shopping cart. It’s an awesome book.

  17. 17

    Heidi @ Food Doodles — January 11, 2012 @ 6:08 pm

    This looks great! I love meals like this, all in one pan, nice and simple :D The eggs on top look so yummy :D

  18. 18

    Winnie — January 13, 2012 @ 6:50 pm

    Yes and even simpler if you just eat it out of the pan. Not that I did that or anything…

  19. 19

    beti — January 11, 2012 @ 7:50 pm

    what a great combination, it is such a delicious meal

  20. 20

    Winnie — January 13, 2012 @ 6:50 pm


  21. 21

    Stacia W — January 11, 2012 @ 9:38 pm

    Made this tonight with turkey sausage & left out the eggs (I don’t like eggs) I also used kale instead of the chard. I served it over gluten-free pasta and sprinkled with Parmesan cheese- incredible!

  22. 22

    Winnie — January 13, 2012 @ 6:50 pm


  23. 23

    Anna — January 11, 2012 @ 10:44 pm

    Can’t wait to try this out, I am so excited to try the elegant flavor, color and texture of the sausage in this dish…only comes out with good braising. Love the cracked egg on top too. Adds more vibrant color! Thanks for the post.

  24. 24

    Winnie — January 13, 2012 @ 6:50 pm

    Thanks Anna!

  25. 25

    Paula — January 12, 2012 @ 10:52 am

    My husband loves poached eggs. He’s never had them served to him like this before. I think I just found a great dish to serve him for his birthday on Saturday! Thank you…it does look scrumptious.

  26. 26

    Winnie — January 13, 2012 @ 6:50 pm

    Happy Bday to your hubbie!

  27. 27

    Kiran @ — January 12, 2012 @ 7:48 pm

    I agree with you on the one pot meal concept — so long I can spend less time doing dishes at the end of day :)

    Love poaches eggs with yummy seasonal veggies. Happy 2012 :)

  28. 28

    Winnie — January 13, 2012 @ 6:51 pm

    Happy 2012 to you, too!

  29. 29

    Oui, Chef — January 13, 2012 @ 10:21 am

    This dish has comfort written all over it, and is EXACTLY the kind of meal I crave this time of year.

  30. 30

    Winnie — January 13, 2012 @ 6:51 pm

    Thanks Steve!

  31. 31

    Rachel @ Not Rachael Ray — January 13, 2012 @ 2:03 pm

    This looks so, SO delicious! Loving the eggs on top.

  32. 32

    Winnie — January 13, 2012 @ 6:51 pm

    Thanks Rachel!

  33. 33

    Kathryn — January 14, 2012 @ 10:57 am

    In answer to your question above, I also have and love ‘The Kitchen Diaries’. It takes you through a year in the kitchen and weaves recipes, inspiration and food writing wonderfully.

  34. 34

    brandi — January 17, 2012 @ 11:06 am

    this is my perfect meal, right here.

  35. 35

    The Wimpy Vegetarian — January 18, 2012 @ 10:10 pm

    Perfect, perfect dinner for this wintery week!! I love the combination of poached eggs on greens in all it’s forms.

  36. 36

    Jamie — January 19, 2012 @ 5:39 am

    Mmmm this has everything I love and it really is so fabulous for winter. And why don’t I cook with chard more often? You have inspired me to make something similar.

  37. 37

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