One step at a time
Make something good.
- 01
Heat a large pan over medium heat and add the avocado oil.
- 02
Add the onion, bell pepper, and ground chicken sausage. Sauté 5–8 minutes, breaking up the sausage as it cooks, until vegetables soften and sausage is cooked through.
- 03
Add the diced tomatoes and all spices (crushed red pepper, Italian seasoning, paprika, sumac, salt, and pepper). Stir to combine.
- 04
Simmer for 5 minutes to allow the flavors to blend.
- 05
Add dollops of cottage cheese evenly around the pan.
- 06
Create four small wells in the sauce and crack one egg into each well.
- 07
Cover and cook 3–5 minutes, or until egg whites are fully set but yolks remain runny.
- 08
Serve hot with slices of sourdough for dipping.
Pro Tips
- Keep the heat gentle during the egg stage to avoid overcooking the yolks.
- For firmer yolks, extend cook time by 2–3 minutes.
- Sourdough is ideal for scooping up the tomato sauce and runny yolks.
- Prep the tomato-sausage base ahead of time for faster mornings.
Nutritional Information (per serving, including 1 slice sourdough)
| Calories: | 470 |
|---|---|
| Protein: | 36g |
| Carbohydrates: | 33g |
| Fat: | 20g |
| Fiber: | 5g |
Nutrition estimates from the original recipe; values vary by ingredients and portions.
Why We Love This Recipe
This one-pan meal brings color, warmth, and rich Mediterranean flavor to your morning. With 35–37 grams of protein per serving, it keeps both of you satisfied for hours. Sharing a skillet makes the meal feel communal—each person gets their own perfectly poached eggs nestled into a spicy, hearty tomato base.