Braised Eggs

This was our recent 'breakfast for dinner' dish.  It is very customizable - you can cook as many eggs as your pan will hold.  Don't worry about leftover bean/sausage mix - chop up small amounts and scramble with eggs the next morning.

1 Pint Cherry Tomatoes

1 Tsp Olive Oil

1 Tbl Olive Oil

12 Ounces Breakfast Sausage

3/4 Cup Bell Pepper, cut into strips

1 Tsp Cumin

1 Tsp Chili Powder

2 Tsp Hot Sauce

1 Cup Salsa

15 Ounces Black Beans - rinsing and draining optional

Large Eggs - you choose the amount

Heat broiler on high.  Cut tomatoes in half, place cut side down in a pie plate.  Drizzle with 1 tsp olive oil.  

Broil until slightly charred.  Set aside.

Use a large skillet with a lid.  Heat remaining oil over medium high heat.  Add sausage and cook about 5 minutes, breaking into small pieces.

Add bell pepper and cook until sausage is done.

Reduce heat to medium, add cumin, chili powder, hot sauce, salsa and black beans.

Bring to a simmer.  Make small wells in sausage mixture - enough to hold the eggs you want to cook. I made 5.

Add an egg into each well.  Cove and cook for three minutes.

After three minutes, they will look like this.

Add tomatoes to the pan, avoiding the yolks.  

Cover and cook another 4 to 6 minutes until egg whites are cooked and yolks are still runny.  Remove from heat and serve with toast.