Title: Sausage And Vegetable Saute with Eggs
Categories: May 1995
Yield: 1 servings

2 tb Olive oil
1 lb Hot Italian sausages; cut
-into 1-inch
; lengths
2 Medium-size red-skinned
-potatoes; unpeeled, cut
-into
; 1/2-inch pieces
2 md Onions; chopped
2 Green bell peppers; chopped
1 Jalapeno chili; chopped
4 md Tomatoes; seeded, chopped
1/2 c Water
6 Eggs

Heat oil in heavy large skillet over medium-high heat. Add sausages,
potatoes, onions, bell peppers and chili and saute until vegetables begin
to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to
boil. Reduce heat to medium, cover skillet and simmer until vegetables are
tender and sausage is cooked through, about 15 minutes. Uncover skillet;
simmer until sauce is thick, about 8 minutes. One at a time, crack
eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and
cook until egg whites are set and yolks still feel soft to touch, about 4
minutes. Serve immediately.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 883 Calories (kcal); 56g Total Fat; (55% calories from fat);
42g Protein; 60g Carbohydrate; 1122mg Cholesterol; 392mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 8
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.