Sausage shakshuka with eggs, artichoke hearts, and kale

• Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into 1-inch pieces, until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.

While the sausage cooks, prepare the onion.

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Strip the kale leaves from the stems; coarsely chop the leaves.

In the same pan used for the sausage, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and warm spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to soften, 2 to 3 minutes. Add the marinara, artichokes, kale, sausage, and 1 cup [1½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the kale is wilted, the sausage is cooked through, and the sauce thickens, 5 to 8 minutes.

 While the sauce cooks, prepare the cilantro.

• Coarsely chop the cilantro.

With the back of a spoon, form 4 [8] wells in the sauce and crack an egg into each well. Cover and cook over medium heat until the whites have set and the yolks are slightly runny, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season with salt and pepper.

Transfer the eggs and sauce to individual bowls, garnish with the cilantro, and serve.