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Savory Spanish Sausage and Egg Skillet – A Comfort Food Classic

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Ingredients

Adjust Servings:
3/4 cup onion, chopped
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
1/3 cup mixed sweet red and green pepper, chopped
1 celery rib, chopped
2 teaspoons fresh basil or 3/4 teaspoon dried basil
1 (7 ounce) can tomato sauce
3/4 cup canned peas and carrots, drained (14 oz can will give you left overs to use in something else or fresh peas and carrots, cooked)
4 - 6 red potatoes, cooked,left whole if small or quartered if larger
10 ounces smoked sausage, cut in 3/4 " pieces (portuguese linguica, spanish chorizo or sausage of your choice)
2 teaspoons hot paprika
1/4 cup white wine
2 tablespoons lemon juice
2 - 4 eggs (at least one egg per person)

Nutritional information

1217.9
Calories
609 g
Calories From Fat
67.8 g
Total Fat
20.6 g
Saturated Fat
313.8 mg
Cholesterol
2938.5 mg
Sodium
96.7 g
Carbs
13.1 g
Dietary Fiber
13.3 g
Sugars
52.4 g
Protein
948g
Serving Size

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Savory Spanish Sausage and Egg Skillet – A Comfort Food Classic

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    Cuisine:

      A number of years ago in a village in Spain I was served a dish similar to this recipe and thought of it as true comfort food.It was baked in a clay oven. It's been a while but this is my version of it. It was served for breakfast but I think of it more as a one dish dinner meal. It is an easy recipe with minimal preparation. You can make it ahead, reheat adding the eggs for the last 10 minutes. It can be as spicy or as tame as you like simply by choosing a type of sausage that you like. If you can get Portuguese Linguica sausage they would be perfect. used Spanish Corizo-a very robust sausage full of smoke & flavor, You may even try Ham slices instead of sausage. The cook time is for making the recipe straight through-for do ahead allow another 40 minutes

      • 65 min
      • Serves 2
      • Easy

      Ingredients

      Directions

      Share

      Spanish Comfort Food (egg & Sausage Casserole), A number of years ago in a village in Spain I was served a dish similar to this recipe and thought of it as true comfort food It was baked in a clay oven It’s been a while but this is my version of it It was served for breakfast but I think of it more as a one dish dinner meal It is an easy recipe with minimal preparation You can make it ahead, reheat adding the eggs for the last 10 minutes It can be as spicy or as tame as you like simply by choosing a type of sausage that you like If you can get Portuguese Linguica sausage they would be perfect used Spanish Corizo-a very robust sausage full of smoke & flavor, You may even try Ham slices instead of sausage The cook time is for making the recipe straight through-for do ahead allow another 40 minutes


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      Steps

      1
      Done

      Preheat Oven to 375f

      2
      Done

      Saute the Onion & Garlic in the Vegetable Oil Until the Onion Is Translucent and the Garlic Is Aromatic Apprx 5 Minutes

      3
      Done

      Add Peppers & Celery, Cook a Further 2 Minutes

      4
      Done

      Add Tomato Sauce, Sausage, Potatoes & Lemon Juice

      5
      Done

      Sprinkle in the Paprika

      6
      Done

      Add Drained Peas & Carrots & Wine

      7
      Done

      Bring to a Simmer

      8
      Done

      Transfer to a Casserole Dish With a Lid

      9
      Done

      You May Now Continue to Finish the Dish or Refrigerate It Until 1 Hour Before Serving Bringing It to Room Temperature Before Placing It in the Oven, If You Have Made This as a "do-Ahead" Allow 30 Minutes at 375f to Heat It to Simmering

      10
      Done

      If You Are Continuing With the Recipe Without "doing Ahead" Place the Casserole in the 375f Oven and Bring the Contents to a Bubbling Simmer 5-10 Minutes

      11
      Done

      Make a Depression For Each Egg, Crack in the Eggs, Cover and Place Back in the Oven

      12
      Done

      Cook For Apprx 10-15 Minutes or Until the Eggs Are Done to Your Liking

      13
      Done

      Have One or Two Eggs on Top of the Sausage/Vegetable Mixture on Each Plate or Bring the Whole Caaserole to the Table

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      Emery Turner

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