Serves: 4 servings (on the smaller side)
  • 4 ounces Sausage (mild, pork or beef)
  • ⅓ cup Olive Oil, divided
  • 1 large Onion, sliced
  • 1 Red Bell Pepper, cut into roughly 2" strips
  • 1 Yellow Bell Pepper, cut into roughly 2" strips
  • ½ teaspoon Cumin (ground)
  • 2 teaspoons Coconut Palm Sugar
  • 1 bay Leaf
  • 3 Thyme Sprigs, leaves removed and chopped
  • 1 tablespoon Parsley, chopped
  • 1 tablespoon Cilantro, chopped
  • 1 Garlic Clove, minced
  • 3 Tomatoes, roughly chopped
  • ¼ teaspoon Saffron Threads
  • pinch of Cayenne Pepper
  • Salt and Pepper, to taste
  • ½ cup + Water
  • 4 Eggs
  1. Add 2 tablespoons of the olive oil to a large saute pan and heat to medium/high. Add the sausage and cook, breaking into crumbles, until thoroughly cooked. Remove the sausage from the pan and set aside.
  2. Add the remaining olive oil to the pan. Add the onions and saute for 5 minutes. Add the peppers, cumin, sugar, bay leaf, thyme, parsley, and cilantro and saute for another 5 to 10 minutes, or until they are nicely caramelized. Add the garlic and saute for an additional 30 seconds.
  3. Add the tomatoes, saffron, cayenne and a little salt and pepper. Reduce the heat to low and cook for 10 minutes. While they are cooking, continually add a little water to that the mixture develops a 'pasta sauce' sort of consistency.
  4. Taste the mixture and add more salt and pepper as needed. Stir in the reserved sausage crumbles.
  5. Remove the bay leaf. Preheat the oven to 350 degrees.
  6. Divide the mixture between four small skillets or oven proof dishes, making a shallow well in the center of the mixture. Place the skillets or dishes on a baking sheet.
  7. Crack an egg into the center of each dish. Sprinkle the eggs with salt and pepper.
  8. Bake int he preheated oven for 8-12 minutes, or until the egg white is set but the yolk is still runny.
  9. Garnish the skillets with a little finely chopped parsley and serve.
Recipe by The Kitchen McCabe at