You are here

Algerian Scrambled Eggs With Sausage And Green Peppers

admin's picture
  Cayenne pepper 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Olive oil 2 Tablespoon
  Hot italian sausage 1 Pound, cut into 1 inch rounds (Such As Hot Italian Sausage Or Spanish Chorizos)
  Garlic 1 Clove (5 gm), crushed
  Canned italian tomatoes 14 Ounce, drained and chopped
  Freshly ground black pepper 1⁄4 Teaspoon
  Green peppers 2 Medium, white pith removed, seeded and cut into strips
  Eggs 6 , lightly beaten

In a small dish, mix the cayenne, cumin and salt together.
Set aside.
In a large, heavy frying pan, heat the oil over moderate heat.
When the oil is hot, add the sausage and fry, turning from time to time, for 4 minutes or until the slices are evenly browned and cooked through.
Stir in the garlic, cayenne mixture, the tomatoes and black pepper.
Cook, stirring occasionally, for 3 minutes or until the mixture is thick.
Add the pepper strips, cover and cook, stirring occasionally, for 8 minutes.
Pour the beaten eggs, a little at a time, over the sausage mixture, stirring constantly.
Cook over low heat, stirring constantly, for 3 to 5 minutes or until the eggs are just scrambled.
Remove the pan from the heat, transfer the scrambled egg mixture to a warmed dish and serve at once.

Recipe Summary


Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1528 Calories from Fat 844

% Daily Value*

Total Fat 95 g146.8%

Saturated Fat 24.3 g121.4%

Trans Fat 0 g

Cholesterol 1518.9 mg506.3%

Sodium 3782.5 mg157.6%

Total Carbohydrates 58 g19.2%

Dietary Fiber 13.8 g55%

Sugars 9.8 g

Protein 123 g245.2%

Vitamin A 152.8% Vitamin C 469.1%

Calcium 51.6% Iron 71.1%

*Based on a 2000 Calorie diet

Algerian Scrambled Eggs With Sausage And Green Peppers Recipe