Ingredients for Basque Eggs
- 1 lb spicy sausage
- 1 large sweet onion, diced
- 2 garlic cloves, minced
- 2 bell peppers, diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 1/2 tsp fresh thyme
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 4-6 large eggs
- 2 tablespoons olive oil
- Crusty warm bread
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How to Make Basque Eggs
- Heat olive oil (or 1 tsp. oil for vegan option) in a large nonstick saucepan over medium heat. Add sliced sausage and cook until browned, about 4 minutes.
- Add diced onion and cook until softened, about 2 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in diced bell pepper and cook for 1-2 minutes, until slightly softened.
- Add canned diced tomatoes (undrained), thyme, red pepper flakes, and salt. Cover and simmer for 4 minutes, allowing the sauce to become juicy.
- For beaten eggs: Gently whisk 4 eggs and stir them into the vegetable mixture. Cover and cook for 4 minutes until the eggs are set.
- For whole eggs: Gently crack each egg into the stew, being careful not to let the egg whites touch each other. Cover and cook for 3 minutes, or until the egg whites are set and the yolks are still runny.
- Ladle the eggs and vegetable stew into individual bowls.
- Serve immediately with crusty warm bread.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
24g
Fat
16g
Carbs
3g
