Sausage and Vegetable Sauté with Eggs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 cup water
- 2 tablespoons olive oil
- 6 eggs
- 2 medium onions, chopped
- Carbohydrate 22 g(7%)
- Cholesterol 217 mg(72%)
- Fat 33 g(50%)
- Fiber 4 g(16%)
- Protein 19 g(38%)
- Saturated Fat 11 g(53%)
- Sodium 626 mg(26%)
- Calories 455
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.
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.
