Breakfast Sausage & Eggplant Hash with Crispy Eggs

Golden eggplant, zucchini and fennel mingle with savory breakfast sausage and juicy tomatoes beneath a perfectly crispy-edged egg. 

Ingredients:
1 pound Skagit River Ranch Breakfast Sausage
1 medium eggplant, cut into ½-inch cubes
1 small Italian zucchini, cut into ½-inch cubes
½ fennel bulb, diced
2 tablespoons olive oil, as needed
2 medium heirloom tomatoes, chopped
Kosher salt and freshly ground black pepper
4 farm-fresh eggs
¼ cup chopped Italian parsley
Fennel flowers, for serving, optional
Hot sauce, for serving, optional

Directions:
1. Heat a large cast-iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate, leaving the flavorful drippings in the skillet.

2. Add the eggplant, zucchini and fennel, along with a drizzle of olive oil if the skillet seems dry. Season with salt and pepper and cook, stirring only occasionally, for 8 to 10 minutes, until the vegetables are deeply browned and tender. Add the tomatoes and return the sausage to the skillet. Cook for another 3 to 5 minutes, just until the tomatoes soften and release some of their juices. Taste and adjust the seasoning.

3. While the hash finishes, heat a thin layer of olive oil in a separate skillet over medium-high heat. Crack in the eggs and cook until the whites are set and crisp around the edges but the yolks remain runny.

4. Spoon the hash into shallow bowls and top each serving with a crispy fried egg. Scatter generously with parsley and fennel flowers and serve with hot sauce, if desired.