Breakfast just got a serious upgrade. This hearty one-pan meal brings together savory ground pork seasoned with fennel seeds, oregano, and a kick of red pepper flakes — think Italian sausage flavor without any of the off-plan additives you'd find in store-bought links. Diced red bell pepper, zucchini, and cherry tomatoes simmer down into a rich, saucy base that makes the whole skillet feel deeply satisfying rather than like a compromise. Six eggs are nestled right into the mixture and finished in the oven, so every serving comes with a perfectly set white and a still-soft yolk ready to break over everything beneath it. The tomato paste and a splash of chicken broth pull the whole thing together into something that genuinely tastes like it took way more effort than it did. It serves four straight from the skillet, which means less cleanup and more time actually enjoying your morning. Torn fresh basil on top is optional, but it adds a bright, herby finish that really ties the Italian-inspired flavors together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
Add the ground pork, fennel seeds, oregano, red pepper flakes, salt, and black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the pork is browned in spots, about 7–8 minutes. Drain any excess fat if needed, leaving about 1 tbsp in the pan.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
