Big Texas Eggs in Purgatory
A bold one-pan skillet of pork sausage and eggs baked in a spiced tomato and green chile sauce with smoky Southwest flavors.
Ingredients
- 500g pork mince
- 1 yellow onion, diced
- 1 red capsicum, diced
- 2-3 jalapeños, thinly sliced
- 3 garlic cloves, minced
- ¼ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon cumin
- 675g passata
- 110g can diced green chiles, drained
- 4 eggs
- avocado (optional)
- cilantro (optional)
Original recipe: https://www.chef-michael.com/recipes/texas-eggs
Method
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Preheat oven to 200°C and prep all vegetables.
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Brown sausage in a large cast-iron skillet over high heat, chopping into 1-inch pieces. Cook 2–3 minutes until golden, then remove and set aside, leaving the grease in the pan.
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Add onion, bell pepper, and jalapeño to the skillet over medium-high heat. Sauté for 3 minutes, stirring occasionally.
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Add garlic, salt, pepper, paprika, chili powder, oregano, and cumin. Sauté for 3–5 minutes until vegetables begin to brown at the edges.
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Reduce heat to medium-low. Stir in marinara, diced chiles, and cooked sausage. Bring to a gentle boil.
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Crack eggs directly onto the surface of the sauce. Transfer the entire skillet to the oven for 10–12 minutes.
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Remove from oven, drizzle with crema if desired, add optional toppings, and serve family-style.