Cast Iron Skillet Breakfast Eggs, Potatoes & Sausage

This is an amazingly delicious change of pace egg, sausage and potato breakfast. The mildly spicy sauce reminds me of a Spanish omelet. Smoked paprika and a touch of cumin makes all the difference in the savory flavor of this dish. This is perfect for 4 average appetites, or two hungry folk. It's easier than you think, and well worth the effort. 

To Start preheat the oven to 350 degrees 

 You'll need:

4 cups cubed microwave baked potatoes (3-4 medium)

1 15oz. can crushed tomatoes

1 T. ea. chopped fresh oregano or basil, parsley

3/4 t. salt, divided

1/2 t. each smoked paprika, and black pepper

1/4 t. cumin powder

1/8 t. crushed red pepper

2 T. EVOO (extra virgin olive oil)

1 cup chopped smoked sausage

1/2 c. chopped onion

1 clove of garlic, minced

4 large eggs

1/3 cup grated smoked Gouda

1. In a medium saucepan combine tomatoes, oregano, 1/4 t. salt, 1/2 t. paprika, 1/4 t. black pepper, cumin powder, and red pepper. Bring to a simmer over medium heat. Reduce heat to medium-low; partially cover and simmer for 5 minutes. Cover and set aside. 

2. In a 10-inch cast iron skillet, heat oil over medium high heat. Add sausage, and onion. Lower heat to medium; cook until sausage begins to brown, about 3-5 minutes. Add potatoes, garlic, remaining 1/2 t. salt, and remaining 1/4 t pepper; cook until lightly browned, about 7 minutes. Pour tomato sauce over potatoes. Make 4 indentations in mixture and crack 1 egg in each.  

3. Bake until eggs are just set, about 15 minutes, or until desired doneness. Sprinkle with Gouda. Let stand for 5 minutes before serving. Sprinkle with fresh oregano, or minced parsley. Enjoy!