Skillet Fries with Sausage and Baked Eggs

This spicy breakfast casserole combines sausage, skillet fries, and eggs in one pan.

Skillet Fries with Sausage and Baked Eggs
Yields: 4 Servings
  • 4 cups diced baking potatoes
  • 1 1⁄2 cups crushed tomatoes
  • 1⁄4 cup water
  • 1 tablespoon chopped fresh oregano
  • 3⁄4 teaspoon kosher salt, divided
  • 1⁄2 teaspoon smoked paprika
  • 1⁄2 teaspoon ground black pepper, divided
  • 1⁄4 teaspoon ground cumin
  • 1⁄8 teaspoon crushed red pepper
  • 2 teaspoons canola oil
  • 1 cup chopped smoked sausage
  • 1⁄2 cup chopped onion
  • 1 clove garlic, minced
  • 4 large eggs
  • 1⁄3 cup crumbled queso fresco
  • Garnish: chopped fresh parsley
  1. Preheat oven to 350°.
  2. In a medium saucepan, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Cook until just tender, about 5 minutes; drain in a colander, and set aside.
  3. In the same saucepan, add tomatoes, 1⁄4 cup water, oregano, 1⁄4 teaspoon salt, paprika, 1⁄4 teaspoon black pepper, cumin, and red pepper. Bring to a simmer over medium heat. Reduce heat to medium-low; partially cover and simmer for 5 minutes. Cover and set aside.
  4. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add sausage and onion. Reduce heat to medium; cook until sausage begins to brown, about 3 minutes. Add potatoes, garlic, remaining 1⁄2 teaspoon salt, and remaining 1⁄4 teaspoon black pepper; cook until lightly browned, about minutes. Pour tomato sauce over potatoes. Make 4 indentations in mixture; crack 1 egg into each.
  5. Bake until eggs are just set, about 12 minutes, or until desired degree of doneness. Sprinkle with queso fresco. Let stand for 5 minutes before serving. Garnish with parsley and additional pepper, if desired.



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