This is the type of recipe that comes together when I am thinking of a few things at once. I really like a pork sausage mix that has hints of sage. It takes me to Thanksgiving. I love a “Western” omelet at a diner, and then I always crave a sunny-side up egg dropped on top of a good meal. This dish combines all of these into a cool brunch or lunch dish that can also double as a “breakfast for dinner” when you need to change up your weeknight meals. Sometimes I use cooked (cubed) slab bacon in place of the ham, sometimes I toss a few breakfast (pork) sausages in the mix for that extra sage-y flavor. For diner loyalists, I know there is no Cheddar in a Western omelet, but I just like it!
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 2 large red bell peppers, halved down the middle, stemmed and seeded
- Kosher salt and freshly ground black pepper
- 5 to 6 tablespoons extra-virgin olive oil
- 1 pound ground pork
- 1 teaspoon fennel seeds
- 1/2 cup (cooked) ham, finely diced
- 1/2 teaspoon paprika
- 1 medium red onion, diced
- 6 scallions, minced
- 10 to 12 sprigs fresh flat leaf parsley, chopped (stems and all)
- 1/2 cup grated extra-sharp Cheddar
- 2 tablespoons unsalted butter
- 4 large eggs
Instructions
- Preheat the oven to 375 degrees F.
- Arrange the pepper halves, cut side up, on a nonstick baking sheet. Sprinkle the interiors with salt and pepper and drizzle with the 2 tablespoons oil. Place in the center of the oven and roast until they are juicy and somewhat softened and tender, 10 to 15 minutes. Remove from the oven.
- Heat a large skillet and add 1 tablespoon oil until it begins to smoke lightly, then remove the skillet from the heat and break up and sprinkle in the pork in an even layer. Return the skillet to the heat and add the fennel seeds, salt and pepper and mix to blend. Cook over medium-high heat until browned and cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a bowl and keep warm.
- In the same skillet, add another tablespoon oil and brown the ham over medium-high heat, 5 to 7 minutes. Sprinkle with the paprika. Remove with a slotted spoon and add to the cooked ground pork. Add the onions and scallions to the skillet with a pinch of salt and the remaining 1 to 2 tablespoons oil. Cook over medium heat until the onions are translucent and yielding, 5 to 8 minutes. Stir the onion and pork mixture together. Stir in the parsley. Taste for seasoning.
- Divide the stuffing and fill all of the pepper halves. Top the peppers with the cheese and bake until piping hot, 15 to 20 minutes.
- Heat 2 medium skillets over medium heat and add half the butter to each. When it begins to brown, crack 2 eggs, with space between, into the butter. Lower the heat, sprinkle them lightly with salt and cook 2 to 3 minutes or longer, if desired.
- Arrange the pepper halves on a serving platter; top each pepper with an egg.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 759 |
| Total Fat | 64 g |
| Saturated Fat | 22 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 36 g |
| Cholesterol | 316 mg |
| Sodium | 858 mg |
Reviews
This was delicious! Very flavorful and easy to make. This is a keeper!
So delicious. After I made this recipe it opened a path for many more. I used corned beef hash with cheese and an egg. Simple and yummy
This was fantastic. I added mushrooms. Husband loved it.