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Spicy Sage Sausage Flatbread Topped with Fried Eggs Recipe

Author Photo
By Quad Webb | Mar 24, 2020

Shake up the breakfast menu with this recipe that combines sausage, flatbread, and fried eggs for a delicious morning meal.

Photo by Will Sterling
  • Yields 4



  • 2 large flatbreads, cut in half
  • 1 pound ground spicy pork sausage
  • 3/4 cup sliced shiitake mushrooms
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon freshly ground black pepper
  • 1 red chile pepper, thinly sliced
  • 2 Roma tomatoes, diced
  • 1 cup shredded colby jack cheese
  • Fresh sage leaves, optional
  • 1-1/2 teaspoons unsalted butter
  • 4 large eggs
  • Pink Himalayan salt
  • Chopped chives


  • Preheat a grill to medium heat, or warm a large, heavy skillet on the stove over medium heat. Preheat oven to broiling.
  • Toast both sides of flatbreads on grill or in skillet. Transfer to a baking sheet lined with parchment paper; set aside.
  • Heat a skillet over high heat. Add sausage and mushrooms, and cook until sausage is no longer pink, breaking into crumbles with a fork as it cooks. Stir in dried sage and black pepper. Remove from heat, and set aside.
  • Sprinkle flatbreads evenly with red chile peppers and tomatoes. Top with sausage mixture, cheese, and sage leaves, if using.
  • Place baking sheet under broiler, and broil for 4 minutes, or until flatbreads are golden-brown and cheese is melted.
  • Add butter to a skillet, and melt over medium heat. Crack eggs into skillet, and let membranes fry lightly. Reduce heat to low, and cook until yolks are set.
  • Top each flatbread with an egg, sprinkle with a little salt, and garnish with chives.
  • Serve immediately.

For more recipes, see Southern-Style Cooking.

Quad Webb is a reality show celebrity and a talk show host on “Sister Circle.”  This article is excerpted with permission from her book Cooking with Miss Quad: Live, Laugh, Love, and Eat (The Country-man Press).

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