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.

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Recipe Summary

prep:
10 mins
cook:
43 mins
additional:
5 mins
total:
58 mins
Servings:
4
Yield:
4 eggs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Substitute 1 teaspoon red pepper flakes plus 1/2 teaspoon chili powder in lieu of the red chile, if needed.

Use any kind of sausage you prefer.

You can substitute a handful of cherry tomatoes for the regular tomatoes.

Nutrition Facts

295 calories; protein 15g; carbohydrates 10g; fat 22.1g; cholesterol 217mg; sodium 182.9mg. Full Nutrition
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