Skillet Egg, Sausage, and Pepper Supper
- 2 T olive oil (divided: 1 Tbsp + 1 Tbsp)
- 4 oz chorizo sausage (cut into half-moons 1/4" thick)
- 1/2 c chopped onion
- 1 thinly sliced bell pepper (cored)
- 2 t minced garlic
- 7 oz canned chopped tomatoes
- 1/2 t ground cumin
- 1/8 t cayenne
- 4 eggs
- salt - table
- freshly ground black pepper
- 1 t minced cilantro (fresh, to garnish)
- toast (or pita bread, to serve)
1. Brown sausage: Heat 1 Tbsp oil in a 12" nonstick skillet over medium-high heat until shimmering. Add chorizo and cook until fat begins to render, about 2 minutes. Transfer chorizo to small bowl; set aside.
2. Cook onion and peppers: Add remaining 1 Tbsp oil to empty skillet and heat until shimmering. Add onion and cook until it starts to soften, about 3 minutes. Add peppers and cover skillet with lid. Cook until peppers are soft and lightly browned, about 5 minutes.
3. Add garlic, tomatoes, and spices: Stir in garlic and cook until fragrant, about 30 seconds. Reduce heat to medium and add tomatoes, cumin, and cayenne. Cook mixture until sauce is slightly thickened, about 2 minutes. Stir in reserved chorizo.
4. Add eggs, cook, and garnish: Clear 4 holes (about 2" wide) in sauce. Crack an egg into each indentation and sprinkle egg with salt and pepper. Reduce heat to medium-low, cover with tight-fitting lid, and continue to cook until eggs are done to liking: cook mine for about 3 minutes, then add Chris' and cook a further 5 minutes. Sprinkle with cilantro and serve.
Notes from source: For a bit more color, use a mix of different colored bell peppers. Serve with warm pita bread or slices of toast.
SJ Note 28 Jan 2016: Tasty; weird. Would have again. Had with toast; good call. Have tweaked some of the cooking times above. If you want your eggs just set, with still-liquid yolks, use the 5 minute time (approximately; watch it carefully on your stove). We used raw, not cured, chorizo, and cooked it the night before while doing other kitchen work, so this would go a bit faster.