Baked Eggs & Chicken Sausage with Potatoes

Try our easy and hearty dish that gets full flavour from common breakfast favourites. Look for chicken sausages at butcher's and grocery stores.
Serves: 4
Prep Time: 15 min
Cook Time: 20 min

Ingredients

1/2 lb chicken sausage, links (2 oz – 60 grams each)
1 tbsp olive oil
3 cups potato(es), peel on, cut into ¾ inch chunks
1/2 cup red onion(s), diced
2 cups canned diced tomatoes, with juice
1/2 cup red pepper(s), medium, diced
1 pinch hot red chili pepper flakes
1/4 tsp smoked paprika (dulce)
4 egg(s), medium
1/4 tsp black pepper, freshly ground
1/2 tsp italian dried herb mix
or
1/2 tsp other herbs of your choice

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat oven to 375°F (190°C).

  2. Slice sausages into ½ inch (1.5 cm) pieces. Heat 1 tsp (5 mL) olive oil in a skillet over medium-high heat. Add sliced sausages and brown on both sides. Remove from pan and set aside to cool. Reserve pan and the juices.

  3. Cut potatoes into ¾ inch (2 cm) chunks. Heat another teaspoon (5 mL) olive oil in the pan that cooked the sausage. Add potatoes, cover and cook until lightly browned – about 15 minutes in total. Flip half way to promote even browning. Remove from pan and set aside.

  4. Add another teaspoon (5 mL) olive oil to the same pan and sauté diced onion until translucent. Stir in canned tomatoes with their juices, diced red sweet pepper, hot chili pepper flakes and the smoked paprika. Sauté over medium heat until most of the liquid evaporates – about 5 minutes.

  5. Stir the browned potatoes and sausages into the tomato mixture. Use a spoon to combine and spread out evenly. Make four wells in the vegetables. Break an egg into each well. Season with freshly ground black pepper and the dried Italian herb blend. Cover and cook 3-4 minutes or until eggs are cooked the way you like them.

  6. OVEN METHOD: Follow process above but mix browned sausage, potatoes and tomato mixture in a 9 x 13" (3 L) baking pan. Break the eggs into four wells and then bake for 25 minutes on middle rack of oven or until the eggs are cooked the way you like them.

Helpful Tip

You can also substitute diced chicken breast or thighs or even ground chicken if you cannot find the sausages. This dish bakes beautifully in a larger, cast iron fry pan. Some of the iron from the cookware is transferred to the food so cast iron cookware is a good option for many people. If you require a gluten free version of this recipe, make sure you use a gluten free sausage. Alternately, use ground or fresh chicken.

Nutrition Info

Per 370 g serving Amount
Calories340
Protein17 g
Fat15 g
Saturated Fat5 g
Carbohydrate32 g
Fibre3 g
Sugar8 g
Cholesterol230 mg
Sodium940 mg
Per 370 g serving % Daily Value
Potassium20
Calcium10
Iron30
Vitamin A20
Vitamin C120
Vitamin B632
Vitamin B1271
Folate10
Zinc25