Rumble of Eggs with Andouille, Pablano, and Gouda
Serving Size : 4 Preparation Time: 0:10
1 Tbsp. olive oil
1 cup onions, finely chopped
1/2 cup Pablano chili , seeded and diced (you
can substitute bell peppers)
1 cup Andouille Sausage, diced fine
8 whole eggs
3/4 cup Gouda cheese, Shredded
sea salt and fresh ground black pepper
1. Heat non-stick frying pan on medium heat. Add the olive oil and sausage and cook for 3 minutes.
2. Add the onions and Pablano peppers and sauté until onions are soft and slightly browned. Season lightly with salt and fresh ground black pepper. Be patient, this may take several minutes, but it is worth it!
3. Add the eggs and the cheese and stir slowly with a wooden spoon continuously until eggs are cooked to the level of your preference. Season to taste with salt and fresh ground black pepper.