Sausage and Vegetable Sauté with Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper.Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to grab and eat . Ingredients:
2 tablespoons olive oil |
1 pound hot italian sausages, cut into 1-inch lengths |
2 medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces |
2 medium onions, chopped |
2 green bell peppers, chopped |
1 jalapeño chili, chopped |
4 medium tomatoes, seeded, chopped |
1/2 cup water |
6 eggs |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 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.
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