Best Loukanika Sausage With Eggs And Tomatoes Recipes

Loukanika with Sausage, Pepper and Eggs image

Provided by Cat Cora

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 pound Loukanika sausage, large dice
1 medium red pepper, small dice
1 yellow onion, chopped
3 cloves garlic, chopped
1/2 pound plum tomatoes, chopped
4 eggs, beaten
2 tablespoons chopped scallions
Kosher salt
Freshly ground black pepper

Steps:

Heat the olive oil in a nonstick pan over medium-high heat. Add the sausage and peppers and cook until sausage starts to brown, about 2 to 3 minutes. Add the chopped onions and cook, stirring, until onions are translucent, about 5 minutes. Add garlic and tomatoes and cook until tomatoes release their juices, about 5 minutes. Add the eggs and scallions and fold together gently with a rubber spatula. When well blended, season with salt and pepper and serve hot.

Eggs in Tomatoes image

Provided by Marcela Valladolid

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 cup baby Yukon Gold potatoes, cut into 1/2-inch cubes
6 ounces pork chorizo, casing removed, sausage crumbled
4 large eggs
Queso fresco, for garnish
Chopped fresh cilantro, for garnish

Steps:

Preheat the oven to 350 degrees F.
Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.