’NDUJA WITH BEANS AND GREENS

6 ounces ’nduja or merguez sausage, casings removed

2 (15-ounce) cans cannellini beans (1 can drained and rinsed, 1 can undrained)

1 pound kale, stemmed and

chopped

½ teaspoon black pepper,

divided

1 ounce Parmesan cheese,

grated (½ cup), divided 1 tablespoon extra-virgin olive oil, plus more for drizzling

4 large eggs

¼ teaspoon table salt

Cook’nduja in a Dutch oven over medium-high heat, breaking up the meat with a wooden spoon, until meat darkens in color and fat renders, 3 to 5 minutes.

Stir in the drained and undrained beans, kale and ¼ teaspoon pepper and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until kale is tender and sauce has thickened slightly, 5 to 7 minutes. Off heat, stir in ¼ cup Parmesan.

Meanwhile, heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add eggs to skillet and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cover and cook for 1 minute. Remove from heat and let sit 15-45 seconds for runny yolks, 4560 seconds for soft but set yolks, or about 2 minutes for medium-set yolks.

Serve beans and kale with fried eggs, sprinkling with remaining Parmesan and drizzling with olive oil to taste.

Serves 4.

Reprinted with permission from “Five Ingredient Dinners: 100+ Fast, Flavorful Meals” by America’s Test Kitchen. Copyright 2021 by America’s Test Kitchen, distributed by Penguin Random House Publisher Services. Per serving: 484 calories (percent of calories from fat, 46), 29 grams protein, 37 grams carbohydrates, 14 grams fiber, 25 grams total fat (8 grams saturated), 222 milligrams cholesterol, 1,188 milligrams sodium.