1 1/2 lbs yellow baby potatoes, cooked and cooled
1 lb chicken sausages, casings removed
½ large onion, minced
½ lb fresh asparagus, cut in ½ inch pieces
1 red pepper, diced
1 tsp red pepper flakes (optional)
2 Tbsp canola oil
Salt and pepper
6 large eggs
Cut potatoes into quarters and set aside.
Preheat oven to 375F.
Heat a large oven-proof skillet (eg cast iron). Add sausage meat and stir cook, breaking up any lumps, until no pink remains. Add onion, asparagus and red pepper; stir cook until onion is softened (about 5 minutes). Scrape the mixture into a bowl and set aside. Wipe out the skillet.
Heat oil in the skillet. Add the potatoes and season with salt and pepper. Cook over medium heat, turning occasionally, until the potatoes are golden and crispy. Stir in the sausage mixture and remove the skillet from the heat.
Use a spoon to make six pockets in the sausage potato mixture. Crack an egg into each pocket. Put the skillet into the oven and bake for about 12-14 minutes for runny yolks, longer for firmer yolks.
Tip: Fresh chicken sausages are available at specialty shops like Piazza de Nardi, De Luca and GJ Andrews in Winnipeg. If you can't find chicken sausages substitute 3/4 lb ground chicken, 1 tsp red pepper flakes and the juice and zest of 1 lemon.