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
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
- ⅓ 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.