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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 red pepper, sliced thin |
1 large spanish onion, sliced thin |
1 cup chicken broth |
1 pound ground chourico |
1 pound ground linguica |
1/2 cup vegetable juice (recommended: v8) |
1/4 cup paprika |
1/4 cup cayenne pepper |
8 eggs |
1/4 cup water |
2 tablespoons butter |
10 ounces jalapeno cheese, shredded |
portuguese english muffins |
Directions:
1. In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes.
2. Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.
3. In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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