Friday, August 12, 2011

Italian Sausage Artichoke Herbed Eggs

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Eggs -  6 scrambled
Italian sausages - 2 out of casing
Campari tomatoes - 7 diced
Artichoke hearts -  3-4 diced (check for natural ingredients)
Whole milk - 2 tbs. 
Olive oil - ½ tsp.
Sage - 1 ½ tsp.
Basil - 1 tsp.
Parsley - ½ tsp.
Oregano - ½ tsp.
Celery Salt - ½ tsp.
Salt - 1 tsp.
Black pepper - ½ tsp.

1. Spread ½ tsp olive oil on a large non-stick frying pan and set to medium-low heat. Cut sausage out of casing, break up into bite-sized pieces and toss into pan. Let brown up while moving around with wooden spoon, cooking all sides (about 3-4 minutes).

2. Dice tomatoes and add to pan. Toss in sage, basil, parsley, oregano, celery salt and mix in. Cook for 2-3 minutes until spices cook into tomatoes and tomatoes have let out juices. 

3. Whisk eggs in a bowl and splash with 2-3 tbs. of whole milk (for fluffier eggs). Pour into pan, turn heat to low (slow cooked eggs are softer) moving with wooden spoon, add salt and pepper. Cook until eggs look fully formed (about 6-8 minutes). Turn heat off and mix in diced artichokes heating them up and blending in flavors. 

4. Serve in a bowl and enjoy. 


  1. Yum... Minus the artichoke I am not a fan of or I have never tried it since I dont really like really well cooked vegetables)... But actually here in Egypt this is a popular dish of the Bedouins but using beef since they dont eat pork here... They also use eggplant instead of the artichoke...

  2. Oh wow, very interesting that there is similar dish there, I will have to try that out. Thank you for stopping by and taking the time to comment. Great to hear from Egypt, I would love to travel there one day :)


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