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Algerian Scrambled Eggs With Sausage And Green Peppers Recipe
|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|
Serving size: Complete recipe
Calories 1528 Calories from Fat 844
% Daily Value*
Total Fat 95 g146.8%
Saturated Fat 24.3 g121.4%
Trans Fat 0 g
Cholesterol 1518.9 mg
Sodium 3782.5 mg157.6%
Total Carbohydrates 58 g19.2%
Dietary Fiber 13.8 g55%
Sugars 9.8 g
Protein 123 g245.2%
Vitamin A 152.8% Vitamin C 469.1%
Calcium 51.6% Iron 71.1%
*Based on a 2000 Calorie diet
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.