Ingredients
| 3 | tablespoons Oil |
| 2 | links (From 19.5-Ounce Package) JENNIE-O® Hot Italian Turkey Sausage, casings removed |
| 1 | Large onion, chopped |
| 1 | Large red bell pepper, seeded and thinly sliced |
| ¼ | cup CHI-CHI’S® diced green chilies |
| 5 | garlic cloves, thinly sliced |
| 1 | teaspoon ground cumin |
| 1 | teaspoon paprika |
| 1 | teaspoon sugar |
| ¼ | teaspoon Cayenne, or to taste |
| 1 | tablespoon Lemon juice |
| 1 | (28-Ounce) can whole plum tomatoes with juices, coarsely chopped |
| ¾ | teaspoon Salt, more as needed |
| ¼ | teaspoon Black pepper, more as needed |
| 6 | eggs |
| 5 | ounces Feta cheese, crumbled |
| ¼ | cup DI LUSSO® pitted Kalamata olives |
| Chopped cilantro, for serving | |
| Hot sauce, as desired | |
| Crusty bread, as desired |
Directions
Heat oven to 375°F.
In large skillet over medium-high heat, heat oil Crumble turkey sausage into skillet; discard casings. Cook over medium-high heat 5 to 7 minutes, breaking sausage into chunks and stirring frequently. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
Add onion, bell pepper and chilies. Reduce heat to medium-low and cook 10 minutes or until very soft. Add garlic and cook 1 to 2 minutes or until tender. Add cumin, paprika, sugar and cayenne and cook 1 minute. Pour in tomatoes and lemon juice. Season with salt and pepper. Simmer 10 minutes or until tomatoes have thickened. Stir in crumbled feta cheese.
Use the back of a large spoon to make a well in the sauce for each egg. Gently crack egg into each well. Season with salt and pepper. Transfer skillet to oven and bake 7 to 10 minutes or until eggs are just set. Sprinkle with feta, olives and cilantro. Serve with hot sauce and crusty bread.
Featured In
