Skillet Fries with Sausage and Eggs
Serves: 4
 
Ingredients
  • 4 cups diced baking potatoes
  • 1½ cups crushed tomatoes
  • ¼ cup water
  • 1 tablespoon chopped fresh oregano
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground black pepper, divided
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon crushed red pepper
  • 2 teaspoons canola oil
  • 1 cup chopped smoked sausage
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 4 large eggs
  • ⅓ cup crumbled queso fresco
  • Garnish: chopped fresh parsley, ground black pepper
Instructions
  1. Preheat oven to 350°.
  2. In a medium saucepan, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Cook until just tender, about 5 minutes; drain well.
  3. In same pan, bring tomatoes, ¼ cup water, oregano, ¼ teaspoon salt, paprika, ¼ teaspoon black pepper, cumin, and red pepper to a gentle boil over medium heat. Reduce heat to medium-low; partially cover and simmer for 5 minutes. Remove from heat.
  4. In a 10-inch cast-iron skillet, heat oil over medium heat. Add sausage and onion; cook until sausage begins to brown, about 3 minutes. Add potatoes, garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper; cook, stirring occasionally, until potatoes are lightly browned, about 7 minutes.
  5. Pour tomato sauce onto potatoes. Make 4 indentations in sauce; crack eggs into indentations.
  6. Bake until eggs are just set, about 12 minutes, or to desired degree of doneness. Sprinkle with queso fresco. Let stand for 5 minutes. Garnish with parsley and black pepper, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/skillet-fries-with-sausage-and-eggs-recipe/