Recipe courtesy of Kitchen Little
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Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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