Poached Egg Over Andouille Sausage and Roasted Tomato Sauce

Poached Egg Over Andouille Sausage

Every now and then I enjoy preparing a Cajun meal knitting together ingredients of the lower south, particularly that from the Louisiana region.  The main ingredient you might inquire? Andouille Sausage. A marital bliss of pork, herbs and spices provides this charcuterie a seat at the head of the table. Kindly smother this with roasted tomatoes. Add the addictive aroma of cooked onions and peppers and neighbors you never knew you had will knock at your door with plate in hand shyly tilting their head while biting their bottom lip expressing the innocence of wanton desire to please the palate.

Ingredients for Four Servings:

One pound Andouille Sausage Links, Sliced one inch thick
One medium yellow onion, thinly sliced
One whole red bell pepper, medium diced
Eight plum tomatoes
1/4 cup (2 oz.) Tomato Purée
Thyme and Smoked Paprika for garnish
Salt and Pepper to taste

Roasting Tomatoes: You can use canned if fresh tomatoes aren’t available.
Slice in half each tomato. Clean out and discard seeds. Place on baking sheet and drizzle olive oil then sprinkle salt and pepper and dried oregano and basil. Place in a 400° preheated oven for 15 minutes.

In a large skillet (stainless steel or iron) sauté onion until translucent. Add bell pepper and cook for additional 5 minutes. Sprinkle a pinch of salt and pepper. Stir. Add Andouille and allow this to cook for 10 minutes over medium heat. Roughly chop roasted tomatoes then add to skillet, followed by tomato purée. Sprinkle pinch of salt and stir in. Allow to simmer on low heat for 10 minutes.

To poach eggs, you will need a lid. If not available, use aluminum foil.
Carefully, crack one egg on countertop and drop into a small bowl. Then pour this egg on the top of Andouille Mixture. Repeat this procedure with three more eggs. Cover the pan with a lid or foil and allow to cook for about 5-7 minutes on low heat.

Sprinkle with pinch of Thyme and smoked paprika.

Note: I happen to collect ironware. If you desire to serve individual skillets as in the photo above, simply dish out Andouille mixture into an already hot (3 inch) skillet (either heated in the oven or on the stove top). Add the egg and cover until poaching is complete.