Boerewors Breakfast Skillet

Instructions

1. 1Prepare your ingredients: Dice the about 680 g potatoes into 1.27 cm cubes. Dice the 1 medium onion into 1.27 cm pieces. Dice the 2 medium bell peppers into 1.27 cm pieces. Slice the about 450 g boerewors sausage into 1.27 cm thick rounds.
2. 2Heat 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat, about 150°C. Add the diced about 680 g potatoes and cook for 10 minutes, stirring occasionally, until they are slightly softened and beginning to turn golden. This helps them cook evenly later.
3. 3Add the sliced about 450 g boerewors sausage, diced 1 medium onion, and diced 2 medium bell peppers to the skillet with the potatoes. Continue to cook for another 10-15 minutes, stirring occasionally, until the boerewors sausage is browned and cooked through (internal temperature of 72°C or 71°C) and the vegetables are tender.
4. 4Sprinkle the 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the mixture in the skillet. Stir everything together to distribute the seasonings evenly.
5. 5Using a spoon, create four separate wells within the sausage and vegetable mixture in the skillet. Carefully crack one of the 4 large eggs into each well.
6. 6Cover the skillet loosely with a lid or foil, and continue to cook over medium heat for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. You should see the whites become opaque and firm.
7. 7Serve the Boerewors Breakfast Skillet immediately, ensuring each serving includes a portion of the sausage, vegetables, and one egg.

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