If you’d like to make this dish vegetarian, omit the sausage and up the vegetables. You could also add diced zucchini or eggplant along with the peppers. If you have leftover boiled or baked potatoes on hand, use those, and shorten the initial cooking time for the potatoes. To facilitate the addition of the eggs, crack each of them into separate espresso cups before adding.
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds small russet potatoes, peeled, halved, and thinly sliced into half-moons
- Kosher salt
- 8 ounces sweet Italian sausage, removed from casings
- 1 small onion, sliced
- 1 red bell pepper, sliced
- Peperoncino flakes
- 6 large eggs
- 2 tablespoons chopped fresh Italian parsley
Heat the olive oil in a 12-inch skillet over medium heat. Scatter in the sliced potatoes, and season with 1/2 teaspoon salt. Cook, tossing in the oil, until the potatoes begin to brown, about 5 minutes. Crumble the sausage into the pan in large chunks. Cook and stir until the sausage begins to brown, 2 to 3 minutes. Add the onion and bell pepper, and toss well. Season with a little salt and peperoncino, cover, and cook, stirring occasionally, until the vegetables are golden and tender, 10 to 15 minutes.
Uncover, and make six indentations in the potato mixture with the back of a tablespoon. Break the eggs into the indentations, and season them with salt. Cover, and cook over medium heat until the eggs are set to your liking, 6 to 7 minutes for set whites with still-runny yolks. Sprinkle with parsley and serve. Cook longer if you like your eggs not so runny.