Chester's Low-Carb Southwestern Egg Skillet

Ingredients

• 4 eggs, room temperature
• 2 tsp olive oil
• 16 oz. ground pork breakfast sausage
• 1/2 of a small red onion, chopped
• 1 jar roasted red peppers, drained well and chopped
• 1/2 cup Salsa Verde
• 1/2 cup grated Mexican blend cheese
• Salt and fresh-ground black pepper to taste
• Chopped cilantro for serving, optional

Directions

1. Heat the oven to 400F/200C. Crack the eggs into separate ramekins and leave them out so they can come to room temperature.
2. Warm the olive oil in a 10-inch Cast Iron Skillet or any oven-safe skillet. Add the ground pork or turkey breakfast sausage, crumbling it into the pan, and cook over medium-high heat while breaking it up with a turner. Continue cooking for 8-10 minutes, until the sausage is browned throughout.
3. Move the sausage to one side of the skillet. If the pan looks dry, add a little more oil, then stir in the chopped red onion and cook for about 3-4 minutes. Mix the onion back into the sausage.
4. As the sausage and onion cook, drain the roasted red peppers well and cut them into pieces about 1/2 inch square. If they still seem wet, blot them with paper towels.
5. Add the chopped roasted red pepper to the skillet and cook for another 3-4 minutes. Stir in the salsa verde, reduce the heat to medium-low, and let the mixture bubble gently for about 5 minutes, until most of the salsa verde liquid has cooked off.
6. Turn off the burner and scatter the grated cheese over the sausage, onion, and pepper mixture.
7. Using a large spoon, create 4 hollows in the sausage mixture. Carefully slide 1 room-temperature egg into each hollow, then season the eggs with a little salt and fresh-ground black pepper.
8. Transfer the skillet to the oven and bake for 10-12 minutes, until the egg whites look opaque and the yolks are cooked the way you want them.
9. Serve hot, with more cheese, chopped cilantro, and extra salsa verde at the table if desired.