Algerian Scrambled Eggs With Sausage And Green Peppers Recipe




 Cayenne pepper1⁄2 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Olive oil2 Tablespoon
 Hot italian sausage1 Pound, cut into 1 inch rounds (Such As Hot Italian Sausage Or Spanish Chorizos)
 Garlic1 Clove (5 gm), crushed
 Canned italian tomatoes14 Ounce, drained and chopped
 Freshly ground black pepper1⁄4 Teaspoon
 Green peppers2 Medium, white pith removed, seeded and cut into strips
 Eggs6 , lightly beaten

Nutrition Facts

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 small dish, mix the cayenne, cumin and salt together.
Set aside.
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.