One-Pan Jollof Breakfast Skillet

Jollof rice is West Africa’s iconic one-pot staple, prized for its tomato-rich base and warm curry spices. This breakfast skillet browns smoked turkey sausage, then folds in eggs and cooked rice for a hearty one-pan morning take.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 425 cal
• 24g protein
• 42g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 tbsp vegetable oil
• 8 oz, sliced smoked turkey sausage
• 1, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 3 tbsp tomato paste
• 1 tsp curry powder
• 1/2 tsp dried thyme
• 1 tsp smoked paprika
• 3 cups cooked long-grain rice
• 1 cup, drained canned diced tomatoes
• 4 large eggs
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3, sliced scallions
• 2 tbsp, chopped fresh parsley

Instructions

1. 1Heat the oil in a large deep skillet over medium-high heat until hot.
2. 2Add the sliced sausage and cook 3–4 minutes, turning once, until browned on both sides; transfer to a plate.
3. 3In the same pan, add onion and bell pepper; cook 4–5 minutes until softened and starting to caramelize.
4. 4Stir in garlic, tomato paste, curry powder, thyme, and smoked paprika; cook 1 minute until the paste darkens and smells toasty.
5. 5Add the cooked rice and drained diced tomatoes; toss thoroughly so every grain is coated in the red sauce.
6. 6Return the sausage to the skillet, season with salt and pepper, and stir to combine; cook 3 minutes until heated through and slightly crispy at the edges.
7. 7Make four wells in the rice mixture and crack an egg into each.
8. 8Cover and cook over medium-low heat 5–7 minutes until egg whites are set but yolks are still soft.
9. 9Remove from heat, sprinkle scallions and parsley over the top.
10. 10Serve straight from the skillet while the eggs are still glossy and the rice is steaming.