Potato and Egg Gratin
1-1 1/2 lbs (450-675 g) new potatoes, unpeeled, cut into 1/2-inch (1 cm) dice 1 lb (450 g) bulk pork sausage 1/2 medium onion, sliced 1 green or red bell pepper (capsicum), cored, seeded, and thinly sliced 1 tomato, seeded and chopped 1/4 cup (60 ml) chopped parsley Salt and freshly ground pepper to taste 4-6 eggs 3/4-1 cup (180-250 ml) shredded Cheddar cheese
Boil the potatoes in salted water until tender, about 10 minutes. Drain and set aside. Cook the sausage, onion, and bell pepper in a skillet over moderate heat, breaking up the sausage as it cooks, until the sausage is browned and the onion and pepper are tender, about 10 minutes. Stir in the potatoes, tomato, parsley, salt, and pepper. Place the mixture in a greased baking dish or divide it between 4 to 6 individual ramekins or gratin dishes. Make indentations in the mixture and carefully break an egg into each indentation. Bake in a preheated 400F (200C) oven until the eggs are set, about 15 minutes. Sprinkle with the cheese and bake until the cheese melts, about 2 minutes. Serves 4 to 6.