I've just returned from hiatus! Well, not really hiatus but a couple of busy weeks followed by a long 4th of July weekend in NYC. Hoping to post some pics and stuff, soon! But, let's discuss the important stuff, FOOD.
I've always loved having breakfast food for dinner and yet I seem to never have it. It's such a fun way to mix up the week and your taste buds by throwing in some pancakes on a Wednesday night or in this case, a sweet sausage and tomato hash with eggs, sunny-side-up!
I love this combination of flavors and while my initial intent didn't include the pita bread, I ended up grabbing it at the last minute, making sort of a breakfast flatbread.
- 1 teaspoon olive oil
- 4 sausage links (sweet, mild, hot - whatever your poison)
- 1 medium yellow onion
- 2 teaspoons minced garlic
- 3 small vine-ripe tomatoes, cored and chopped
- 3-4 eggs
- Crushed red chili flakes
- 1/3 cup parsley (half for seasoning, half for garnish)
- 1/4 teaspoon each of salt & pepper
Pre-heat oven to 400 degrees.
In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring until brown and cooked through. Remove the sausage with a slotted spoon and drain on a paper towel. Using the sausage fat, cook the onions and tomatoes, stirring until soft, and the tomatoes begin to break down. Add the garlic and cook, stirring until fragrant, about 30 seconds. Return the sausage to the pan and add the salt and pepper, then stir. Make wells in sausage for the number of eggs you want to cook. I used a small pan so I only cooked 3. Crack 1 egg into each well. Bake until egg whites are set and yolks are still runny, 5-7 minutes. (Careful not to cook to long, as your eggs yolks will white-over! If this happens, and you really want the runny yolks, simply cook an egg, sunny-side-up on the stove and top your servings off that way vs. baking.)
Remove from oven and divide amongst 3-4 plates or on a pita! Garnish each plate with chopped fresh parsley and chili flakes. Enjoy!