Description
My recipe posts are often guided by my personal cravings and recently, that craving has been salami. Salami is a super general term for cured sausages so the kind I used for this recipe is a Napoli-style salami: porky and peppery.
Ingredients
- 2 teaspoons Olive Oil, Divided
- ½ pounds Brussels Sprouts, Trimmed And Chopped
- ⅓ cups Diced Napoli Salami
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Rosemary
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Dried Italian Basil
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Freshly Ground Five Peppercorn Mélange
- 2 Large Eggs
Preparation
Heat 1 teaspoon olive oil in a medium skillet over medium high heat. Add Brussels sprouts, salami, and seasonings once the pan is hot. Sauté for 5–6 minutes or until Brussels sprouts are completely cooked. Transfer cooked mixture to bowls or plates.
Heat remaining olive oil in the same skillet. Crack eggs into the skillet, carefully making sure that they do not touch each other. Cook the eggs for 1 minute. Add 1 tablespoon of water to the center of the skillet and cover with a lid until the whites on the top of the eggs set.
Top the cooked Brussels sprouts and salami mixture with the prepared eggs. Season eggs with additional salt and pepper if desired.
