Ingredients:
1/2 lb pork sausage, removed from casings
1 tablespoon unsalted butter, more as needed
1 cup chopped yellow onions
1/2 cup chopped green bell peppers or 1/2 cup red bell peppers
1 1/2 teaspoons spice essence, recipe follows
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 large idaho potatoes, peeled and cubed
1/4 cup chopped fresh parsley
1 cup chicken stock
4 large eggs
1 cup shredded sharp cheddar cheese
hot toast or tortillas, accompaniment
Directions:
Heat a large frying pan over medium-high heat.
Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
Add the garlic and cook for 30 seconds.
Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
Add the parsley and chicken stock, stir well, and bring to a boil.
Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
With a spoon, make 4 indentations in the mixture, and break an egg into each.
Cover and cook until the eggs are set, about 4 minutes.
Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
Serve immediately with hot toast or tortillas.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.