Ingredients:

  • 1 lb ground breakfast sausage
  • 2 lbs Yukon Gold potatoes, 1/2-inch dice
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 8 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the cast iron skillet over medium-high heat. Add the ground sausage, breaking it apart with a spatula, and cook until browned. Use a slotted spoon to remove the sausage to a plate, leaving the rendered fat in the pan.
  2. Toss the diced potatoes into the skillet in a single layer. Leave undisturbed for 4–5 minutes until a mahogany-colored crust forms, then flip and cook until tender.
  3. Lower heat to medium. Stir in the diced onion and bell peppers, sautéing for 3–5 minutes until softened and slightly charred.
  4. Add the minced garlic and smoked paprika, stirring for 60 seconds until fragrant.
  5. Return the browned sausage to the skillet and toss everything together to combine.
  6. Use a spoon to create 8 small wells in the mixture and crack one egg into each well.
  7. Sprinkle the shredded cheddar cheese evenly across the top.
  8. Cover with a lid for 3–5 minutes, or place under a broiler for 2 minutes, until the egg whites are set but the yolks remain jammy.
  9. Garnish with fresh parsley and serve directly from the skillet.