Its a 1 pot dish that you can add to another pot of plain rice for a complete meal. It has eggs, red peppers and sausages, with liquid (like stew).
If you like this over rice, cook your rice in rice cooker now.
Chop and brown the onions in oil on high in a large pot. Then while that is cooking, chop up the peppers into approximately 3/4 inch pieces but make sure you stir the onions occasionally, or they will burn (or just turn down the temperature a bit, if you are slow at cutting the red peppers).
Toss the peppers in as you cut them, and give the pot a stir. Stir the pot after each pepper you cut and add.
Then cut up the sausages into 1/4 inch pieces and toss them in too. My husband says the real recipe calls for pan frying the sausages first, so if you want a good flavor, do that, then cut up the sausages and then toss them in. I'm a bit lazy and not too fussy on taste so when time is short I just skip that part.
Stir.
Add in the salt and paprika.
Chop and add the tomatoes (roughly same size as the sausage and pepper lumps would be ideal, but again, if you are short on time, since the tomatoes get soft anyway like a stew, I usually just quarter them and toss them in)
Add the pinch of sugar. Stir.
Cover and reduce heat so it just bubbles (I do it about 1/4 of the way between low and high). My husband likes the dish with less of the stew-like sauce, so he barely covers the pot at this point as he says the less amount of sauce he does get is much richer this way, whereas I like a lot of sauce, so I cover the pot completely at this point. I stir in about 30 minutes and then when another 30 minutes passes its just about done after the next step. If you are in a real rush, instead of 1 hour for the cover and bubble stage, I've stopped it after 50 minutes, and its been fine to my taste, although my husband says longer, even much more than 1 hour is way better, because, like a stew, the longer the more the flavors have had a chance to permeate.
Beat the 4 eggs and add it to the pot. As soon as it looks like the eggs are no longer a runny mess (you can see that it has solidified - usually a minute or 2 at most) you are done!
Spoon over rice.
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Serving Size: 1 Serving (544g) | ||
Recipe Makes: 4 | ||
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Calories: 497 | ||
Calories from Fat: 300 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 45 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 447.2mg | 138 % | |
Sodium 371mg | 13 % | |
Potassium 1048.8mg | 28 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 21.4g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 497
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