Sausage and Egg Breakfast Skillet

Ingredients

Instructions

1. 1

   COOK THE POTATOES: Heat the olive oil in a large cast iron skillet (12-inch works best) over medium-high heat until shimmering. Add the quartered baby potatoes in a single layer. Cook for 12-15 minutes, stirring every 3-4 minutes, until the potatoes are golden brown on the outside and tender when pierced with a fork. The cast iron helps create crispy edges.

2. 2

   BROWN THE SAUSAGE: Push the potatoes to one side of the skillet. Add the Italian sausage to the empty side, removing it from the casings first. Break up the meat with a wooden spoon into bite-sized crumbles. Cook for 5-6 minutes, stirring occasionally, until the sausage is browned and cooked through with no pink remaining.

3. 3

   ADD THE VEGETABLES: Mix the potatoes and sausage together, then add the diced bell pepper and onion. Stir to combine and cook for 4-5 minutes until the vegetables have softened and the onion is translucent.

4. 4

   SEASON AND MAKE WELLS: Sprinkle the smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper over the mixture and stir to distribute. Using the back of a spoon, create 4 evenly spaced wells (depressions) in the mixture, pushing the food aside to expose the bottom of the pan slightly.

5. 5

   COOK THE EGGS: Crack one egg into each well. Season the eggs with a pinch of salt. Cover the skillet with a lid or aluminum foil. Reduce heat to medium-low and cook for 4-5 minutes for runny yolks, or 6-7 minutes for fully set yolks. The whites should be completely opaque and set.

6. 6

   SERVE: Remove the lid and scatter the chopped fresh parsley over the top. Serve immediately, straight from the skillet, scooping portions that include one egg each. The cast iron will keep the food warm at the table.