Skillet sausage and eggs

Skillet sausage and eggs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 to 4
Author Connie Veneracion


  • 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.
  • Skillet sausage and eggs
  • Add the onion and tomatoes. Cook, stirring occasionally, until the vegetables soften a bit.
  • Skillet sausage and eggs
  • Add the basil leaves. Stir.
  • Skillet sausage and eggs
  • Push the meat and vegetables around to create three to four craters, depending on how many eggs you want to use.
  • Skillet sausage and eggs
  • 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.