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  Added: Apr 11, 2006  •  Visited (1047)  •  Print version Print this recipe (61)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Scrambled Eggs With Hot Sausage And Peppers
What You Need:
  • ½ cup olive oil
  • 1 pound highly seasoned smoked sausage, cut into 1-inch rounds
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon hrisa
  • ¼ teaspoon ground caraway seeds
  • 3 medium-sized firm ripe tomatoes, peeled (see bigos) and quartered
  • ½ cup cold water
  • Freshly ground black pepper
  • 4 medium-sized green bell peppers, quartered, seeded, deribbed and cut lengthwise into ½-inch wide strips
  • 6 eggs

  • How To Cook:
    1. In a heavy 12-inch skillet, warm the oil over high heat until a light haze forms above it. Add the sausage, garlic, hrisa and caraway and, stirring frequently, cook until the sausage is lightly browned.

    2. Stir in the tomatoes, water and a liberal grinding of black pepper, and cook briskly until most of the liquid in the pan has evaporated and the tomatoes are reduced to a thick puree.

    3. Add the peppers and simmer partially covered for about 10 minutes.Do not let the peppers overcook; they should be somewhat firm to the bite.

    4. Break the eggs into a bowl and, stirring constantly, pour them into the sausage mixture. Stirring with the flat of a table fork or a rubber spatula, cook over low heat until the eggs begin to form soft, creamy curds. Serve at once from a heated platter.
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Africa » Tunisia
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Breakfast Dishes


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