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Adjust Servings:
1 small yellow onion diced
1 small green bell pepper diced
1 cup mushrooms chopped
3 cloves garlic minced
14.5 oz can diced tomatoes
2 links chicken sausage sliced; I use Aidell's apple chicken sausage
a heavy sprinkling Italian seasoning
a light sprinkling red chili flakes
4 eggs
2 Tbsp olive oil
to taste salt and pepper

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Italian-Style Egg Skillet




After finishing this dish last weekend, Courtney immediately demanded the recipe. He couldn’t stop talking about how awesome it was. Funny thing is, it has a heaping cup of “m word” in it. That’s right, MUSHROOMS.

I said it – she who cannot be named. Thing is, we’ve had it twice now and he still loves it. I think it’s safe to say that we can add mushrooms to the list of things Courtney has come to like in the 13+ years we’ve known each other. Along with tomatoes, and cucumbers, and pretty much every other vegetable that isn’t macaroni and cheese.

This recipe is pretty awesome. It’s like an Italian-style shakshuka, made with super simple ingredients, most of which I usually have on hand. You can use pretty much any sausage, but Aidells chicken & apple is our favorite. It’s delicious and Whole30 compliant. My only qualm is that it’s in a pork casing which limits who can enjoy it. Speaking of qualms, my only qualm with this dish is that we always eat the whole thing and have no leftovers – and I love leftovers. I will note, it’s challenging to cook it perfectly so that the whites are cooked and the yolk is runny, so keep an eye on it!

Recipe inspired by: Buck Naked Paleo




Preheat oven to 400 Degrees F. Heat olive oil in a cast iron skillet. Add your onion and cook until translucent, about 5 minutes. Throw in the green pepper and mushrooms and cook until they soften just a bit. Add the garlic and stir until fragrant, about 30 seconds.


Stir in the chicken sausage, cut into disks and cook for a couple minutes. Add in the diced tomatoes, Italian seasoning, chill flakes and salt and pepper. Simmer for a couple minutes.


Create 4 wells in the sauce and crack the eggs right in. Bake in the oven for 10-15 mins, until the egg whites are set, but the yolks are still soft - this is a hard balance to strike, so keep an eye on them if you want your yolks runny!


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