A perfect breakfast dish that you can enjoy any time of the day. It’s the classic sausage-and-egg dish cooked with a twist. The sausages are sliced and browned in a skillet, onions, tomatoes and fresh basil are added, meat and veggies are pushed to create craters, eggs are cracked into the craters and cooking continues just until the eggs are set. Genius, really. And the original idea isn’t mine.
Inspired by a recipe from Sporkme, I cooked this dish for a fast dinner last night. I had been planning on serving it for breakfast but I’m rarely awake early enough to eat, much less prepare, breakfast. So, why not for dinner?
Skillet sausage and eggs
- 200 grams spicy sausage or sausages (I used Hungarian), semi frozen
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 3 to 4 tomatoes roughly chopped
- a handful of fresh basil leaves
- salt and pepper to taste
- 3 to 4 eggs
- chopped parsley to garnish
- Peel of the casing of the sausage(s) and discard. Cut the semi-frozen sausage meat into one-inch rings.
- Set the stove to high. Heat the olive oil in a skillet (a.k.a. frying pan).
- Add the sausage rings, cut side down, in a single layer. Cook without disturbing until the undersides are lightly browned. Flip to brown the other side. The sausage rings won’t crumble once they’re seared and browned.
- Add the onion and tomatoes. Cook, stirring occasionally, until the vegetables soften a bit.
- Add the basil leaves. Stir.
- Push the meat and vegetables around to create three to four craters, depending on how many eggs you want to use.
- Crack an egg into each crater. Lower the heat to medium-low, cover and cook until the eggs are set. Sprinkle with chopped parsley and serve the sausages and eggs in the skillet.