- Smoked Sausage 5 oz.
- Garlic 4 cloves
- Campari Tomatoes 3
- Green Beans 10
- Zucchini 1/2
- Button Mushrooms 2
- Eggs 2
- Fresh Oregano 2 tbsp
- Fresh Thyme 1 tsp
- Olive Oil 3 tbsp
- Gruyere Cheese – Shredded 1/4 cup
- Parmesan Cheese 1/8 cup
Preheat oven to 400°
Cut off the top of the garlic head (opposite end of the root) and place on a cookie sheet root side down. Drizzle 1 tsp olive oil over the top to coat the exposed garlic. Cover with a small piece of aluminum foil and place in oven for approximately 40 min. The garlic should be soft and slightly brown when done. Set aside.
Place whole tomatoes on a cookie sheet and place under a broiler and turn the tomatoes every few minutes until the tomatoes have been charred on all sides. Set aside.
Place the tomatoes in a food processor. Squeeze the soft garlic cloves from the garlic head into the food processor. Toss in the oregano and thyme leaves and process until it is a rough puree. Add salt an pepper to taste. Process to combine.
In a small skillet over medium heat add 1 tbsp olive oil and saute the green beans, zucchini, and mushrooms separately. Add additional olive oil to saute if necessary and set aside.
In the same skillet, over medium heat, add 1 tbsp olive oil. Pour in tomato and garlic puree and cook for about 2 minutes. Arrange smoked sausage, mushrooms, green beans, and zucchini in the skillet leaving the center open for the eggs. Add 2 eggs to the center of the pan without breaking the yolks. Cook until the whites begin to set around the edges. Then place the skillet under a broiler.
When the whites are set and just before the yolk is cooked to your liking top the skillet with both the Gruyere and Parmesan cheeses and place back under the broiler. Remove from broiler when cheese is melted. Serve sizzling in the skillet.