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Algerian Scrambled Eggs With Sausage And Green Peppers

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  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.

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Algerian Scrambled Eggs With Sausage And Green Peppers Recipe