📍 Where this dish comes from: Harlem, New York City · The Apollo Theater
Discover the history of this region →
Discover the history of this region →
This is the kind of breakfast that shows up on a soul food buffet steam table — smoky andouille or kielbasa-style sausage cooked down with sweet peppers and onions until everything’s caramelized at the edges, then folded together with eggs. It’s fast enough for a weekday but hearty enough to anchor a Sunday spread.
What You’ll Need
Servings: 4 servings
Calories: 390kcal
Ingredients
- 12 oz smoked sausage sliced into rounds
- 1 tbsp avocado oil
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1/2 yellow onion sliced
- 8 large eggs
- 2 tbsp heavy cream
- 2 tbsp butter
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 green onions sliced, for garnish
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add sausage and cook 4–5 minutes, until browned.
- Add bell peppers and onion to the skillet. Cook 6–7 minutes, stirring occasionally, until softened and lightly charred.
- In a bowl, whisk eggs with cream, smoked paprika, salt, and pepper.
- Push sausage and peppers to one side of the skillet. Melt butter in the cleared space and pour in eggs.
- Let eggs set slightly, then gently fold and scramble, incorporating the sausage and peppers as they cook.
- Cook to desired doneness, about 3–4 minutes for soft curds. Garnish with green onions and serve.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 24g | Fat: 30g | Fiber: 2g
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Health Benefits
- Eggs provide complete protein along with choline and lutein.
- Bell peppers add vitamin C and antioxidants with minimal carbs.
- A one-skillet build keeps added fats controlled and easy to portion.