Eggs In Pepper Sauce
|Red bell pepper/Yellow bell pepper||1 Large|
|Fresh mild green chilies||2 Large (Such As Anaheim California)|
|Mild italian sausages/Hot italian||1⁄2 Pound, cut into 1/2 inch thick diagonal slices|
|Garlic||2 Clove (10 gm), minced / pressed|
|Onion||1 Large, thinly sliced|
|Dry basil||1 Teaspoon|
|Crushed anise seeds||1⁄2 Teaspoon|
|Tomatoes||2 Large, coarsely chopped|
Place bell pepper and chiles in a 9-inch pie pan; broil about 4 inches below heat, turning often, until charred about 10 minutes.
Enclose in a plastic bag and let stand for 15 minutes.
Pull off and discard skins, seeds, and stems; then thinly slice pepper and chiles and set aside.
In a wide frying pan, cook sausage slices over medium heat, turning occasionally, until browned.
With a slotted spoon, remove sausages and set aside.
Discard all but 2 tablespoons of the drippings.
To remaining drippings, add garlic, onion, basil, and anise seeds.
Cook, stirring often, until onion is soft about 10 minutes.
Return sausage to pan and add bell pepper, chiles, and tomatoes.
Bring to a boil, stirring often.
Reduce heat so mixture is simmering.
With a large spoon, make 4 hollows in sauce, 3 to 4 inches apart.
Carefully break an egg into each hollow.
Cover pan and simmer until eggs are done to your liking 4 to 6 minutes for soft yolks.
Carefully transfer each egg to a wide soup bowl or rimmed plate; spoon sauce around eggs.
Season to taste with salt and pepper.