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You will need to have blown your ostrich egg first.
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To do this, drill a hole in both ends of the egg. Using a skewer, insert into the egg to stir the inside to break the yolk before blowing. Blow into a bowl. Expect between 16-22 chicken eggs worth.
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Pre-heat oven to 180 degrees and heat a medium skillet over medium-high heat.
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Dice the onion.
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Heat olive oil in a medium skillet over medium-high heat and add onion and sausage along with a little salt and pepper to taste. Brown the sausage and then add the kale until the kale wilts but still stays bright green.
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In a medium bowl, whisk together the ostrich egg, salt and pepper.
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Grab a large baking dish (large, as you can see, there's a lot of egg). Add the sausage, onion and kale mixture and spread evenly.
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Pour mixture on top of the sausage and kale in the baking dish.
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Lay the cabbage on top of the egg mixture.
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Sprinkle feta cheese on top then bake in the oven until egg is cooked through and fully set, about 25-30 minutes.
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Garnish with chopped dill and serve immediately or let cool and keep in the refrigerator in an air-tight container for up to 5 days.