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fried egg served over sausage and spinach in a maroon bowl
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Fried Eggs, Sausage and Spinach Skillet with Tomato Aioli

Spinach and turkey sausage dish served with a drizzling egg and a side of tomato aioli
Course Main Course
Servings 4 people

Ingredients

  • 1 clove garlic halved
  • 4 slices crusty whole-wheat bread
  • ¼ cup mayonnaise
  • 1 tbsp tomato paste
  • 1 tsp lemon juice
  • ¼ tsp kosher salt, divided plus a pinch
  • 1 tbsp extra virgin olive oil
  • 6 ounces Italian turkey sausage casing removed
  • 8 cups spinach chopped
  • 2 scallions sliced
  • cup water
  • 4 large eggs
  • pinch ground black pepper

Instructions

  • Rub cut side of garlic on both sides of bread. Toast the bread. Butter each slice. Set aside.
  • Grate the remaining garlic into a small bowl and stir in mayo, tomato paste, lemon juice, and ⅛ tsp salt. Set aside.
  • Heat oil in a large nonstick skillet over medium-high heat. Add turkey sausage and cook, breaking up large pieces with a wooden spoon, until almost cooked, about 3 minutes. Add spinach, scallions, water and ⅛ tsp. salt; cook, stirring occasionally, until the sausage is cooked through and the spinach is wilted, about 2 more minutes. Transfer to a serving platter or divide among 4 plates.
  • Crack eggs into the pan and sprinkle with the remaining pinch of salt and pepper. Cook for 1 minute. Cover and cook until the whites are just set, about 1 minute more. Top the spinach with the eggs and serve with the aioli and the toast.