Sausage, Peppers, Onions and Fennel Skillet – Rachael Ray

Ingredients

• 6 pork or chicken Italian sweet sausages with fennel seed
• 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 1 large bulb fennel, quartered, cored and thinly sliced
• 1 large red onion, sliced
• 2 red frying peppers, halved, seeded and sliced or 1 large red field pepper, quartered seeded and sliced
• 2 cubanelle peppers or green frying peppers, halved, seeded and sliced
• 4 large cloves garlic, very thinly sliced
• Salt and pepper
• 1 teaspoon chili flakes
• 1 teaspoon dried oregano
• 2 tablespoons white wine or white Balsamic vinegar or juice of 1 small lemon
• A few leaves of basil, torn
• A few pats of butter, to cook eggs
• 4 large eggs
• Torn bread, for serving