Is there any more versatile food than the egg? Even plain-old fried—aka sunny-side up—eggs can be prepared in different ways. Sometimes I prefer to cook them very gently, avoiding any color on the whites. Other times I crank the heat and really fry them to create crispy, golden-brown edges that add incredible flavor and texture. Slightly bitter rapini (broccoli rabe) goes great with sausage, but you can also use Swiss chard, arugula, or collard greens, all of which contain inflammation-fighting compounds present in cruciferous vegetables. If you have no issues with flour or gluten, enjoy this dish with a thick slice of grilled bread—especially if you like your egg yolks runny, as I do.
2 tablespoons extra-virgin olive oil
½ pound hot Italian sausage, removed from the casings if not bulk
2 cups chopped rapini (broccoli rabe)
2 Hungarian hot peppers, sliced
Kosher salt and freshly ground black pepper
6 large eggs
1 Set a large heavy-bottomed skillet over medium heat. Add 1 tablespoon of the olive oil and heat to shimmering, then add the sausage and cook until lightly browned, stirring occasionally to break up the meat, about 2 minutes. Add the rapini and peppers and season with a pinch of salt. Continue cooking until the vegetables soften, about 3 minutes. Transfer to a plate.
2 Return the skillet to medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover, and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks, and 1½ minutes for fully set yolks.
3 Place the sausage and peppers on a plate,top with eggs, and serve.

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