Chester’s Low-Carb Southwestern Egg Skillet

Directions

• Preheat oven to 400F/200C and put eggs into individual ramekins and let them come to room temperature.
• Heat olive oil in a 10-inch Cast Iron Skillet. Add ground pork breakfast sausage and cook over medium-high heat, breaking up with a turner. Cook 8-10 minutes, until sausage is all browned.
• Push sausage over to the side of skillet and add a little more oil, if needed.
• Add chopped red onion, stir and cook about 3-4 minutes. Combine sausage and onion together.
• Drain roasted red peppers and chop into ½-inch square pieces. Pat dry with paper towels, if needed.
• Add pepper to sausage/onion mixture and cook 3-4 minutes more. Stir in salsa Verde.
• Turn heat to medium-low, and let simmer for five minutes, until liquid has mostly evaporated.
• Turn off heat and sprinkle grated cheese on top.
• Make four wells in sausage mixture with a large spoon, and gently transfer one of the room-temperature eggs into each well. Season salt and fresh-ground black pepper.
• Place skillet in oven and bake 10-12 minutes, or until whites are opaque and yolks are done to your liking.
• Serve hot with favorite toppings (cheese, chopped cilantro, and more salsa verde,..)
• Enjoy!