Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Pork sausage - removed from casings

  2. 1 tablespoon 15ml Unsalted butter - more as needed

  3. 1 cup 62g / 2 1/5oz Chopped yellow onion

  4. 1/2 cup 73g / 2.6oz Chopped green or red bell peppers

  5. 1 1/2 teaspoons 7 1/2ml Emeril's Essence

  6. 1/2 teaspoon 2 1/2ml Hot sauce

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 2 teaspoons 10ml Minced garlic

  10. 1 teaspoon 5ml Idaho potato - peeled, cubed (large)

  11. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  12. 1 cup 237ml Chicken stock

  13. 4 cups 792g / 27oz Eggs (large)

  14. 1 cup 237ml Shredded sharp cheddar Hot toast or tortillas - for accompaniment

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat an electric skillet or 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. This recipe yields 4 servings.


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