- 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 Kitchen Little