All Easy Recipes. Cook all that you can cook. Scrambled Eggs With Hot Sausage And Peppers
(Ajja)
 
What You Need:            (Serving Size: 4)
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  • 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.

     
     
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