Ingredients:

  • 1 lb bulk ground pork sausage
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 0.5 large red onion, sliced into thick wedges
  • 4 large eggs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp red pepper flakes

Instructions:

  1. Heat the skillet. Place your pan over medium high heat for 3 minutes until a drop of water sizzles and disappears instantly.
  2. Brown the meat. Add the 1 lb pork sausage. Note: Break it apart with a wooden spoon into small, bite-sized bits. Cook 5 minutes until no longer pink.
  3. Remove and reserve. Scoop the sausage out with a slotted spoon, leaving the glorious fat behind in the pan.
  4. Sizzle the potatoes. Pour in the 1 tbsp olive oil if the pan looks dry. Add the 1.5 lbs cubed potatoes and 0.5 tsp salt.
  5. Develop the crust. Spread the potatoes in an even layer. Cook for 10 minutes until the bottoms are deep golden and crispy. Resist the urge to stir!
  6. Integrate the aromatics. Toss in the chopped red pepper, sliced red onion, and 1 tsp smoked paprika. Stir and cook for another 5 minutes until the peppers soften and onions char slightly.
  7. Combine ingredients. Add the cooked sausage back into the pan and sprinkle with 0.5 tsp red pepper flakes.
  8. Create the wells. Use a spoon to make four small indentations in the mixture.
  9. Drop the eggs. Crack one egg into each well. Cover the skillet with a lid.
  10. Steam to finish. Cook for 3 minutes until the egg whites are opaque and the yolks are still wobbly.
  11. Garnish. Remove from heat and sprinkle the 1 tbsp chopped parsley over everything.