Algerian Scrambled Eggs With Sausage And Green Peppers
|Cayenne pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄4 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.
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.