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Sunday Brunch

Egg with Sausage-Stuffed Peppers

Egg with Sausage-Stuffed Peppers

[Photograph: Sydney Oland]

A quick brunch based on the classic combination of sausage and peppers, topped off with an egg.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Egg with Sausage-Stuffed Peppers

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About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:25 minutes
This recipe appears in: Sunday Brunch: Egg with Sausage-Stuffed Peppers

Ingredients

  • 1/2 pound bulk breakfast sausage, crumbled
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 red bell peppers, cut in half lengthwise, seeds and inner membranes removed
  • 4 eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves

Procedures

  1. 1

    Adjust oven rack to middle position and preheat to 400[°]. Heat a large skillet over medium high heat and add sausage and onion, cook until onions are soft and sausage is fully cooked.

  2. 2

    Place halved peppers cut-side up on a foil-lined rimmed baking sheet or in a glass baking dish. Filleach pepper with sausage mixture. Bake for 10 minutes, remove from the oven, and carefully break an egg into each pepper. Season with salt and pepper. Return to the oven and cook until whites are set, about 10 minutes. Serve hot from the oven garnished with parsley.

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