Sausage and vegetable saute with eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Hot Italian sausages; cut into 1-inch |
| ; lengths | ||
| 2 | Medium-size red-skinned potatoes; unpeeled, cut into | |
| ; 1/2-inch pieces | ||
| 2 | mediums | Onions; chopped |
| 2 | Green bell peppers; chopped | |
| 1 | Jalapeno chili; chopped | |
| 4 | mediums | Tomatoes; seeded, chopped |
| ½ | cup | Water |
| 6 | Eggs | |
Directions
Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and saute until vegetables begin to soften, about 10 minutes. Add tomatoes and ½ cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 883 Calories (kcal); 56g Total Fat; (55% calories from fat); 42g Protein; 60g Carbohydrate; 1122mg Cholesterol; 392mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 10 ½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.