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Brunch skillet with sweet potato, sausage and egg
Start your day off right with this hearty skillet.
YIELDS
4
Ingredients
- 250 g breakfast sausage, crumbled
- 4 cups sweet potato, peeled and cubed
- 2/3 cup of cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/3 cup yellow pepper, diced
- 1/3 cup red pepper, diced
- 1/3 cup green pepper, diced
- 1/3 cup red onion, diced
- 4 eggs
- 1/4 teaspoon chili flakes
- 4 tablespoons cilantro
- Your favourite bread, toasted
Directions
- Preheat the oven to 325 F/163C.
- Crumble sausage meat into a cast iron skillet and cook over high heat, breaking the meat apart and flipping often. Cook until crispy.
- Add sweet potato, red and green pepper and red onion to the skillet with crispy sausage, toss and stir to coat evenly in the sausage fat. Cook for about 5 minutes.
- Add heavy cream and lower heat to medium-low. Simmer for 5 minutes or until the sweet potatoes are tender and the mixture is in reduced cream. If the cream reduces too quickly, add 2-3 tablespoons (30-45 ml) of heavy cream or water. Finish with the cilantro
- Using the back of a spoon, create hollows in the skillet mixture for the eggs. Crack one egg into each hollow. Season each egg with salt and freshly ground pepper. Place the skillet in the oven for 4 minutes (closer to 7-10 minutes) until egg whites are cooked but egg yolks are still soft.
- Remove the skillet. Garnish with more chopped cilantro and chilli flakes. Serve warm with toast. Enjoy!
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