- 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
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.
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.
Recipe courtesy of Kitchen Little