Ingredients
1
pound hot Italian sausages, cut into 1-inch lengths
2
medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2
green bell peppers, chopped
1
jalapeño chili, chopped
4
medium tomatoes, seeded, chopped
Directions
1.
Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.
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