Serves 4

• 4 eggs
• 2 large tomatoes, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, diced
• 1 jalepeno pepper, minced
• 2 cloves garlic, minced
• 1 lb Lamb & Beef Loukanika Sausage or other raw sausage of your choice
• 1/2 tsp. paprika
• 1/4 tsp. cumin
• 1/4 tsp. dried basil
• cilantro or parsley to garnish
• salt and pepper to taste

Prick sausages with a fork. Brown sausages in a large frying pan at medium-high heat (without oil, as they will give off plenty of fat) until outsides are brown, 6-7 minutes. Remove from pan and set aside.  You may want to pour off some of the accumulated fat before proceeding.

Sauté the onions in the sausage fat. When they begin to caramelize, add the bell peppers, jalapeno, and garlic and sauté until the garlic is fragrant

Add the tomato and spices and cook over a medium-low heat until the tomatoes have mostly liquified.  Return the sausage back into the pan.

Crack one egg in each corner of the pan and cook over a medium heat until the whites are set.

Add herbs to garnish and serve.