This hash, a perfect brunch dish for brisk fall and winter days, is as colorful as it is appealing, with bright peppers and herbs. Serve it with crisp oven-roasted potatoes and a Caesar salad.
1 tablespoon olive oil
11/4 pounds bulk American Breakfast Sausage, Sweet Italian Sausage, or purchased sausage
10 shallots, minced
6 garlic cloves, minced
1 yellow bell pepper, seeds and ribs removed, finely chopped
1 red bell pepper, seeds and ribs removed, finely chopped
1 green bell pepper, seeds and ribs removed, finely chopped
1 jalapeño or serrano chile, seeds and ribs removed, finely chopped
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/2 cup chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper to taste
8 to 12 large eggs
1. Heat oil in a large skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and set aside.
2. Add shallots, garlic, yellow bell pepper, red bell pepper, green bell pepper, and chile to the skillet. Cook, stirring frequently, for 3 minutes, or until the shallots are translucent. Return sausage to the pan and add sage, thyme, rosemary, oregano, parsley, and bay leaves. Simmer mixture over low heat for 20 to 30 minutes, or until vegetables are very soft. Remove and discard bay leaves. Tilt the pan and skim off as much grease as possible. Season to taste with salt and pepper.
3. Preheat the oven to 375°F. Spread sausage mixture in a 9 x 13-inch baking dish. Make 8 to 12 indentations in the mixture with the back of a spoon and break 1 egg into each. Sprinkle eggs with salt and pepper and bake for 12 to 15 minutes, or until the whites are set. Serve immediately.
Note: Sausage mixture can be made 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a microwave oven before adding the eggs and baking the dish.