Ok...so I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself!
Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
Add the garlic and cook for 30 seconds.
Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
Add the parsley and chicken stock, stir well, and bring to a boil.
Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
With a spoon, make 4 indentations in the mixture, and break an egg into each.
Cover and cook until the eggs are set, about 4 minutes.
Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.