I have come to learn that there’s nothing more fun and satisfying than a Sunday brunch on the patio, in your pajamas with someone you love.
It could be your partner, your children, your dogs or in some cases simply your plants. Yes, we all need some quite time ever once in a while.
For times like these I found that my little potato bake with spicy andouille and fresh eggs seems to be the perfect combination.
Compliment this with a pitcher of blood orange lemonade or just some freshly squeezed citrus juice and you got yourself the perfect Sunday morning. Because good food sprinkled with love really does make the World go around! It’s True- look it up kids ! 
Eggs and Potatoes Hash Recipe
(Serves 2-4)
Ingredients:
- 6 golden potatoes – sliced into 1/4 ” slices
- 1 red bell pepper sliced into strips
- 2 chicken andouille sausages- precooked & sliced into 1/4″ slices
- 1/2 c sweet onion – diced
- 1 firm green tomato – cut into sticks
- 3 tbsp extra virgin olive oil
- 2 tsps sweet paprika
- Sea salt & freshly cracked black pepper to taste
- Red pepper flakes to taste
- 6 organic eggs
- 2 tbsps fresh parsley – chopped
1. Heat up the olive oil in a large skillet and pan sear the sausage until browned on both sides. Transfer it to an oven proof tray and keep warm.
2. In a small pot cover the potatoes wt cold water and bring to a boil . Add a good pinch of salt and let them simmer for about 10 minutes until softened but not falling apart. Drain in a colander and let them air dry.
3. Add the onions to the drippings from the sausage and sauté until they start to brown. Add the bell peppers and sauté an additional 3 minutes. Season wt a pinch of sea salt and stir in the paprika allowing it to cook for just a minute making sure not to burn it.
4. Stir in the potatoes to coat with the spices peppers and onions then transfer everything to the dish with the sausage. Gently combine everything and top with the green tomatoes . drizzle with some olive oil and transfer to a preheated 400″ oven for 5 minutes.
5. Remove the tray from the oven and with the back of a spoon make 6 wells in the potatoes. Crack the eggs in each well and season with a pinch of sea salt and black pepper. Transfer back into the oven and bake until the eggs have set, about 5 minutes or to your liking.
6. Remove dish from oven and drizzle with a little bit of extra virgin olive oil and top with the fresh basil or parsley . If you have any scallions on hand they would make a great addition thinly sliced .