Saute the sliced/chopped sausage, onion and garlic in a pot (add 1 tsp olive oil if it's a lean sausage). If you're using a pre-cooked sausage, saute the onions and garlic in 1-2 tsp olive oil for a few minutes alone and then add the sausage.

Add chicken broth and water.

Add the chopped potatoes to the pot. Bring to a boil, then reduce the heat to simmer.

Chop the kale while the potatoes cook (if you haven't already). To chop the kale, remove the middle stem by peeling off the kale on either side of it; discard the stem and chop the kale leaves.

Add another 1/2 cup+ of water if you prefer more broth.

Cover and let cook for 8-10 minutes, until potatoes are tender (but not mushy) and kale is wilted.

Taste and season to your taste with salt and pepper. Depending on the sausage you use (which can add a lot of flavor to this dish), you may not need much salt and/or pepper.

When you're ready to eat, crack 1-2 eggs into a bowl first; then gently slide into the soup. Ladle soup broth gently on top of the eggs.

Place the lid back on the pot and simmer for 4-5 minutes (until the whites are cooked, but the yolk is still soft).

Right before you eat, break the yolk in your bowl ... Enjoy!