Basque Eggs

Name: Basque Eggs
Ingredients: 1/2 link spicy sausage, finely diced (like andouille, chorizo, or linguica); 1 medium sweet onion, diced (walla wallas are fantastic); 2 garlic cloves, minced; 2 bell peppers, diced (I like a mix of purple and red, but use whatever you've got on hand); 4 medium tomatoes, diced; 1 teaspoon fresh thyme (or 1/2 tsp. dried thyme); crushed red pepper flakes (to taste); salt (to taste); 4 eggs (beaten if desired, see below)

9 ingredients

4 steps

Ingredients

1/2 link spicy sausage, finely diced (like andouille, chorizo, or linguica)
1 medium sweet onion, diced (walla wallas are fantastic)
2 garlic cloves, minced
2 bell peppers, diced (I like a mix of purple and red, but use whatever you've got on hand)
4 medium tomatoes, diced
1 teaspoon fresh thyme (or 1/2 tsp. dried thyme)
crushed red pepper flakes (to taste)
salt (to taste)
4 eggs (beaten if desired, see below)

Directions

1

In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes.
2

Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy.
3

If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks).
4

If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.