This recipe is a twist on a classic Gordon Ramsay recipe for brunch. Try with poached eggs for added richness. Serve immediately with crusty bread to mop up the juices.
Provided by Matthew Alexander
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 58m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a heavy-bottomed skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage, green bell pepper, and red bell pepper. Cook and stir until peppers start to soften, about 5 minutes.
- Stir red chile pepper, garlic, and cumin seed into the onion-bell pepper mixture until coated in oil. Add tomato. Bring to a boil. Reduce heat and simmer until vegetable mixture is thick, about 20 minutes. Season with salt and black pepper.
- Make 4 wells in the vegetable mixture and break an egg into each. Place the skillet on a simmer mat to prevent bottom from scorching. Cover and cook until eggs are set, about 10 minutes. Scatter the surface with cilantro and season with black pepper.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 10 g, Cholesterol 217 mg, Fat 22.1 g, Fiber 2.3 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 182.9 mg, Sugar 5.1 g
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