My husband David and I lived in Austin, Texas, for 13 years, and in that time, we learned to respect the holy trinity of Texas...Read More
This is like an omelet made of fried eggs! I made it for my husband David and I by accident one morning. I was weary of scrambled eggs and wasn’t up for the finicky technique of trying to make a proper omelet, so I browned some sausage coins and cracked the eggs into the pan around it. The result had lovely gelled yolks and a pleasantly browned, crisp bottom—the best of everything in the world of eggs. Dave took one look at it and happily said, “Is that pizza?!” and here we are.
Brunch compliant, dinner approved.
Eat this on lazy weekends and busy weeknights because it’s crazy-delicious, very easy to cook, and super comforting.
Serves 4 | Total time: 25 minutes
8-12 ounces Italian sausage (sugar-free for Whole30)
4 ounces Applegate Naturals Pork & Beef Pepperoni (omit for Whole30)
3/4 cup grape tomatoes
8 large eggs
A handful fresh basil leaves
1/2 teaspoon salt
pinch ground black pepper
Cook the meats. Heat a large nonstick skillet over medium-high heat, 3 minutes. While it warms, cut the sausage into coins. Place the sausage coins in the skillet and cook undisturbed, 2 minutes. Flip them and cook another 2 minutes so both sides are browned. Add the pepperoni to the pan and toss the meats together. Cut the tomatoes in half lengthwise and add them to the skillet. Toss and cook 5-7 minutes, until the tomatoes are lightly browned and little collapsed.
Cook the eggs. Crack the eggs the eggs into the pan one at a time. Try not to break the yolks and then tilt the pan to allow the egg white to coat the meats and tomatoes. Julienne the basil and sprinkle on top of the eggs, along with the salt and pepper. Reduce the heat to medium, cover the pan with a lid, and cook until the eggs are set and cooked to your preferred level of doneness: about 1-2 minutes for runny yolks, 2-3 minutes for gelled yolks, and 3-4 minutes for well done.
To serve, cut the “pizza” into wedges.
You Know How You Could Do That?
This recipe technique is very flexible and can be used with just about any combination of meats and vegetables. Replace the Italian Sausage, pepperoni, tomatoes, and basil with the following:
Eastern European: Use smoked kielbasa, shredded cabbage, diced dill pickles, parsley
Tex-Mex: Use chorizo, red bell peppers, and cilantro
American: Use chicken apple sausage, sweet potatoes, walnuts, and parsley
French/Moroccan: Use merguez sausage, grape tomatoes, and cilantro
British: Use British bangers, grape tomatoes, mushrooms, and parsley
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