Chicken Sausage-and-Fig Stovetop Pie

Servings: 4-6

The figs balance the flavors in this recipe. A little sweetness perks up the egg and settles the sausage down a bit. Great for any time of day…



6 fresh figs

1 pound chicken sausage, cut into ½-inch slices

2 medium leeks, sliced into ½-inch rings

8 eggs, beaten with ¼ cup milk, 2 tablespoons fresh sage, salt and pepper

1 fresh sage leaf for garnish

½ cup grated Pecorino Romano cheese

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Step 1 - Wash the figs and dry them with a paper towel.

Step 2 - Cut figs into quarters

Step 3 - In a 10-to-12-inch skillet with Teflon™ nonstick coatings, saute the sausage until browned. Leave in the pan with up to 1 tablespoon or so of the rendered fat. Add the leeks and saute lightly, just about 2 minutes to turn them translucent.

Step 4 - Pour in the egg mixture, stirring just lightly so that the egg gets down past the sausage and leeks and hits the surface of the pan.

Step 5 - Start adding the figs when the egg begins to stiffen just a bit.

Step 6 - Place the figs around the pan in any design you would like. Sprinkle overall with the cheese and bake over the heat for about 10 minutes or until the egg is cooked through. Serve garnished with a sprig of sage.  

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