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This quick and easy egg recipe by chef, humanitarian & founder of World Central Kitchen, José Andrés, uses pantry staples like sausage, blue cheese + potato chips.
Chef Andrés says he loves cooking with sausage because it reminds him of botifarra—the Spanish sausage he grew up eating in his native Barcelona.
Rach is a big fan of the Tomate Frito Sauce and Extra-Virgin Olive Oil Potato Chips by José Andrés Foods that chef Andrés used to make his recipe, but any brand will do.
For another pantry-inspired—and potato chip-topped!—recipe, check out Rach's Chicken with Paprika, Pimento Peppers and Potato Chips.
- ¼ cup olive oil
- ½ large red onion, thinly sliced
- 2 links sweet or spicy Italian sausage, cut into ½-inch pieces
- 1 cup good-quality tomato sauce
- 6 eggs
- 4 cups potato chips
- 8 sprigs fresh rosemary
- 8 anchovies packed in oil, drained
- ½ pound blue cheese, preferably Cabrales, sliced or crumbled
- Freshly ground black pepper
Heat a large 12- to 14-inch skillet over medium-high heat. Once hot, add olive oil and red onion, cook for about a minute, then add the sausage and continue to cook for 2 to 3 minutes. Add the tomato sauce, stir to combine and heat through. Crack six eggs into the skillet, one by one so as to not break the yolks and arranging them so they are evenly distributed. Turn the heat down to medium and cook for about 2 minutes. Top with potato chips, sprigs of rosemary, anchovies and Cabrales cheese. Season with some freshly ground black pepper. Continue to cook until the eggs reach desired doneness. Serve from stove to table.