We’re quite fond of breakfast for dinner at our house. I’m sure I could make countless meals with bacon and eggs but the other night we had sausages defrosting on the sink and I was trying to think of something different to do with them… so I turned to Pinterest. I found this gem straight away and thankfully I had everything I’d need to make it. That is what I call winning! It was utterly delicious, easy to make and very hearty so I thought I’d share it with you.
- 1 tablespoon olive oil
- 2 small sweet potatoes, peeled and cut into ½-inch cubes
- 1 large onion, sliced
- 1 medium red capsicum, ribs and seeds removed, cut into ½-inch cubes
- 1 medium green capsicum, ribs and seeds removed, cut into ½-inch cubes
- 6 cooked beef sausage links, sliced ¼-inch thick
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- 4 large eggs
- Freshly ground black pepper
Preheat oven to 200°C. Heat oil in a large ovenproof skillet over medium-high heat. Add sweet potatoes, and sauté until browned, about 12 minutes. Add onions and capsicum, and sauté until slightly softened, about 6 to 8 minutes more. Add sausages, cumin, salt, and paprika. Sauté 4 minutes. Make 4 little wells in the sweet potato mixture and crack an egg into each area. Transfer the skillet to the oven, and bake until sweet potatoes are tender and eggs are set but yolks are still soft, about 12 to 15 minutes. Divide mixture evenly among the plates, giving each person one egg with some hash. Garnish with freshly ground black pepper.
Do you like eating breakfast for dinner?