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Name: Sausage And Vegetable Saute with Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 Eggs; 1/2 c Water; 2 tb olive oil; 1 lb Hot Italian sausages; cut; 4 md Tomatoes; seeded, chopped; 1 Jalapeno chili; chopped; 2 Medium-size red-skinned; ; lengths; 2 md Onions; chopped; 2 Green bell peppers; chopped; ; 1/2-inch pieces

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INGREDIENTS

6 Eggs
1/2 c Water
2 tb olive oil
1 lb Hot Italian sausages; cut
4 md Tomatoes; seeded, chopped
1 Jalapeno chili; chopped
2 Medium-size red-skinned
; lengths
2 md Onions; chopped
2 Green bell peppers; chopped
; 1/2-inch pieces

Servings

INSTRUCTIONS

Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and saute 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. Serves 6. Bon Appetit May 1995 Per serving: 883 Calories (kcal); 56g Total Fat; (55% calories from fat); 42g Protein; 60g Carbohydrate; 1122mg Cholesterol; 392mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Sausage And Vegetable Saute with Eggs

6 Eggs
1/2 c Water
2 tb olive oil
1 lb Hot Italian sausages; cut
4 md Tomatoes; seeded, chopped
1 Jalapeno chili; chopped
2 Medium-size red-skinned
 ; lengths
2 md Onions; chopped
2 Green bell peppers; chopped
 ; 1/2-inch pieces

Heat oil in heavy large skillet over medium-high heat. Add sausages,  potatoes, onions, bell peppers and chili and saute 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.    Serves 6.    Bon Appetit May 1995        Per serving: 883 Calories (kcal); 56g Total Fat; (55% calories from fat);  42g Protein; 60g Carbohydrate; 1122mg Cholesterol; 392mg Sodium Food  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 8  Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2020g)
Recipe Makes: 1 servings

Calories: 2205
Calories from Fat: 1403 (64%)

Amt Per Serving		% DV

	Total Fat 155.8g	208 %
	Saturated Fat 47.4g	237 %
	Monounsaturated Fat 62.1g
	Polyunsanturated Fat 21.2g
Cholesterol 6345mg		1952 %
Sodium 2101.9mg		72 %
Potassium 2010.7mg		53 %
Total Carbohydrate 11.6g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 11.6g
Protein 188.7g		270 %
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.

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Calories per serving: 2205

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