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North African Eggs

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Matthew Alexander

"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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58 m servings 319 cals
Original recipe yields 4 servings (4 eggs)

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  1. 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.
  2. 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.
  3. 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

Per Serving: 319 calories; 24.3 g fat; 10.4 g carbohydrates; 15.6 g protein; 218 mg cholesterol; 662 mg sodium. Full nutrition

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