Italian-Style Egg Skillet

Name: Italian-Style Egg Skillet
Yield: 2
Ingredients: yellow onion: 1 small; green bell pepper: 1 small; mushrooms: 1 cup; garlic: 3 cloves; diced tomatoes: 14.5 oz can; chicken sausage: 2 links; Italian seasoning: a heavy sprinkling; red chili flakes: a light sprinkling; eggs: 4; olive oil: 2 Tbsp; salt and pepper: to taste

Ingredients

1 small yellow onion
diced
1 small green bell pepper
diced
1 cup mushrooms
chopped
3 cloves garlic
minced
14.5 oz can diced tomatoes
2 links chicken sausage
sliced; I use Aidell's apple chicken sausage
a heavy sprinkling Italian seasoning
a light sprinkling red chili flakes
4 eggs
2 Tbsp olive oil
to taste salt and pepper

Directions

After finishing this dish last weekend, Courtney immediately demanded the recipe. He couldn’t stop talking about how awesome it was. Funny thing is, it has a heaping cup of “m word” in it. That’s right, MUSHROOMS.

I said it – she who cannot be named. Thing is, we’ve had it twice now and he still loves it. I think it’s safe to say that we can add mushrooms to the list of things Courtney has come to like in the 13+ years we’ve known each other. Along with tomatoes, and cucumbers, and pretty much every other vegetable that isn’t macaroni and cheese.

This recipe is pretty awesome. It’s like an Italian-style shakshuka, made with super simple ingredients, most of which I usually have on hand. You can use pretty much any sausage, but Aidells chicken & apple is our favorite. It’s delicious and Whole30 compliant. My only qualm is that it’s in a pork casing which limits who can enjoy it. Speaking of qualms, my only qualm with this dish is that we always eat the whole thing and have no leftovers – and I love leftovers. I will note, it’s challenging to cook it perfectly so that the whites are cooked and the yolk is runny, so keep an eye on it!

Recipe inspired by: Buck Naked Paleo

Steps

1 Done	Preheat oven to 400 Degrees F. Heat olive oil in a cast iron skillet. Add your onion and cook until translucent, about 5 minutes. Throw in the green pepper and mushrooms and cook until they soften just a bit. Add the garlic and stir until fragrant, about 30 seconds.
2 Done	Stir in the chicken sausage, cut into disks and cook for a couple minutes. Add in the diced tomatoes, Italian seasoning, chill flakes and salt and pepper. Simmer for a couple minutes.
3 Done	Create 4 wells in the sauce and crack the eggs right in. Bake in the oven for 10-15 mins, until the egg whites are set, but the yolks are still soft - this is a hard balance to strike, so keep an eye on them if you want your yolks runny!