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1
Preheat the broiler.
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2
In a large cast iron skillet (or ovenproof skillet), heat the olive oil over medium heat. Add the sausage and cook until it just begins to brown, about 3-4 minutes. When the sausage has begun to brown, add the shallots. Saute until the shallots are translucent and the sausage is cooked through, about 8-10 minutes.
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3
Add the garlic, thyme, oregano, parsley, marjoram, red pepper flakes, smoked paprika and a sprinkle of salt and pepper. Cook for another 2-3 minutes or until a garlicky aroma fills the air.
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4
Remove the pan from heat and transfer the sausage mixture to a bowl. Set aside.
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5
In a large bowl, whisk together the eggs, half-and-half and a sprinkle of salt and pepper. Stir in the sausage mixture and the goat cheese until they are evenly dispersed among the eggs.
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6
Return the skillet to medium heat and melt the butter. Add the egg mixture to the skillet, and cook for 15-17 minutes or until the edges are set and the middle is still a bit loose. During this 15-minute period, you may need to lift the pan and swirl the eggs to get them to even out. Watch them closely.
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7
Remove the pan from heat. Sprinkle the eggs with the Pecorino cheese and place the entire skillet under the broiler to heat for 2-3 minutes or until the cheese is melted and the top is brown and bubbly.
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8
Remove from heat and allow to sit for 4-5 minutes. Garnish with thyme and serve warm. Enjoy!
