This One Pot Italian Chicken Sausage & Peppers (& Parsnips & Fennel) Skillet is both protein AND veggie packed. What a start to your day!
I love any recipe that incorporates a hearty helping veggies into my morning along with the usual breakfast proteins; eggs and sausages, etc. A recipe for an awesome Southwestern skillet in The 21 Day Sugar Detox Cookbook (that’s an affiliate link) inspired this variation. It is, of course, ideal fresh out of the oven, but if you don’t happen to have a crowd of 6 joining you for breakfast or brunch, don’t worry – it actually reheats quite well.
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 red or orange bell pepper, sliced
- 4 cloves garlic, minced
- 1 lb mild/sweet Italian turkey or chicken sausage
- 1 large bulb fennel, shredded
- 2 medium parsnips, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon each dried thyme, oregano, and ground fennel
- pinch of crushed red pepper (optional)
- 1 can diced tomatoes, drained
- ¼ cup plus 2 tablespoons fresh basil leaves, cut into chiffonade
- 6 eggs
- Heat oil in a large cast iron or other heavy bottomed, ovenproof skillet over medium high. Saute onions and peppers until softening and starting to brown. Add garlic and saute for another 2-3 minutes, until fragrant.
- Add chicken sausage and break up with masher or side of spoon, mixing in well with vegetables until nearly cooked through.
- Add in shredded fennel and parsnips. Season with salt, pepper, and dried herbs and cook together, stirring frequently. Cook for about 5 minutes, but don't let them get overly soft.
- Add in drained tomatoes and ¼ cup of the fresh basil. Saute until fully cooked and moisture from veggies has reduced.
- Remove skillet from heat and turn on broiler to low, with oven rack on top. Make 6 wells in the sausage and veggie mixture (making sure there is a little bit of the mixture left at the bottom of each well). Crack eggs into the wells. Sprinkle tops of eggs with a touch more salt and pepper.
- Place skillet under broiler for about 5-7 minutes, until whites are cooked through.
- Sprinkle remaining basil over the top of the skillet and serve.
— posted by Anne