Sausage and Vegetable Sauté with Eggs

Name: Sausage and Vegetable Sauté with Eggs
Yield: Serves 6
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

By Alain Cohen and Selma Brown Morrow

August 20, 2004

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".

Recipe information

Yield
Serves 6

Ingredients

tablespoons olive oil

pound hot Italian sausages, cut into 1-inch lengths

medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces

medium onions, chopped

green bell peppers, chopped

jalapeño chili, chopped

medium tomatoes, seeded, chopped

/2 cup water

eggs

Need to make a substitution?

Preparation

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.

Recipe information

Ingredients

Preparation

Recipe notes