Greek · Brunch
Greek Sausage and Pepper Eggs
Baked eggs nestled in a skillet of Greek pork sausage, sweet peppers, onion, and tomato, seasoned with oregano and finished with feta and fresh parsley. The sausage renders fat that carries through the simmered vegetable base while eggs finish softly set. Served with crusty bread.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
435Calories
24.2gProtein
28.5gFat
21.4gCarbs
7.1gSugar
5gFiber
896mgSodium
388mgChol
9.8gSat Fat
648mgPotassium
156mgCalcium
3.2mgIron
1.1mcgVitamin B12
52mgVitamin C
high-fiber
low-carb
low-calorie
mediterranean
hidden-gems
weekend-brunch
Instructions
1
Prep
Slice the bell pepper and onion, dice the tomato, and mince the garlic. Crumble the sausage from its casing.
2
Heat olive oil in a small ovenproof skillet over medium heat. Cook the crumbled sausage for 4 minutes, breaking it up, until browned and no longer pink.
3
Add the onion and bell pepper, cook over medium heat for 5 minutes, stirring occasionally, until the onion turns translucent and peppers soften. Stir in the tomato, garlic, and oregano, then simmer for 6 minutes until the tomato softens into a sauce.
4
Make two small wells in the mixture, crack the eggs into them, and bake in a 375°F oven for 8 minutes until the whites are set but the yolks still jiggle. Plate: Scatter the feta and parsley over the top, season with salt and black pepper, and serve with the toasted bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g Greek-style pork sausage
- 4.2 oz120g bell pepper
- 2.2 oz60g onion
- 7 oz200g tomato
- 2 clove2 clove garlic
- 1 tsp1 tsp oregano
- 2 tbsp30ml olive oil
- 44 eggs
- 2 tbsp20g feta
- 2 tsp2 tsp fresh parsley
- salt and black pepper, to taste
- 2 slice2 slice crusty bread
