This is recovery food at its finest. Whip this up the night before a hard workout and reheat for a quick recovery breakfast, or enjoy on a Sunday morning after a long run. This recipe is simple and loaded with nutrition, plus can be customized with the veggies you have in your fridge.
8 oz fingerling potatoes
2 pre-cooked chicken sausages (any flavor)
6 mini peppers
2 cups, packed, fresh spinach
4 large eggs
2 TBSP sweet chili sauce
olive oil, salt, pepper
1. Heat oven to 375 degrees and prepare a 8×8 inch baking dish with non-stick spray.
2. Slice the potatoes into small coins. Heat a small amount of olive oil in a skillet over medium-high heat. Sauté the potatoes with a sprinkle of salt and pepper for about 5 minutes, until they get a nice crisp on the outside. Transfer to the baking dish.
3. Slice the sausage into thin coins, and slice the peppers (you don’t need to remove the seeds), and add to the same pan with a small amount of olive oil. Sauté for 5 minutes so the sausage and peppers turn golden.
4. Add the spinach and sweet chili sauce to the pan and sauté one minute longer until the spinach wilts. Remove this mixture into the baking dish with the potatoes and toss to combine.
5. Make 4 holes in the mixture in the baking dish, and carefully crack one egg into each hole. Sprinkle the eggs with salt and pepper.
6. Place on the lower oven rack, uncovered and bake for 12 minutes for runny eggs or 15 minutes for soft eggs.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJe Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.