Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup, 150g)
  • 1 red bell pepper, seeded and chopped (about 1 cup, 150g)
  • 1 green bell pepper, seeded and chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 1 teaspoon, 5g)
  • 1 1/2 pounds russet potatoes, peeled and diced (about 680g)
  • 2 sprigs of fresh rosemary, chopped (about 1 teaspoon, 2g)
  • Fresh Parsley, chopped for garnish (Optional)
  • 1 pound breakfast sausage, removed from casing (about 450g)
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese (about 50g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/4 teaspoon smoked paprika (1g)

Instructions:

  1. Dice the potatoes, chop the onion and peppers, and mince the garlic.
  2. Brown the sausage in the skillet over medium-high heat, breaking it up with a spoon. Remove sausage from skillet and set aside, leaving drippings in the pan.
  3. Add the olive oil to the skillet. Add the diced potatoes and rosemary. Season with salt, pepper and smoked paprika. Cook, stirring occasionally, until potatoes are tender and golden brown.
  4. Add the chopped onion, red pepper, and green pepper to the skillet with the potatoes. Cook, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
  5. Return the cooked sausage to the skillet with the potatoes and vegetables. Mix well to combine.
  6. Make four wells in the mixture with a spoon.
  7. Crack an egg into each well.
  8. Cook over low heat until the eggs are set to your liking (runny yolks or fully cooked). Alternatively, transfer the skillet to a preheated oven at 350°F (175°C) and bake for 5-7 minutes, or until the eggs are set.
  9. Sprinkle with shredded cheddar cheese and fresh parsley (if using).
  10. Serve immediately.