Brazilian Breakfast

360g of fully cooked chicken sausage

1 medium onion

4 eggs

4 Roma tomatoes

2 Tbsp unsalted butter

2 teaspoons chopped Fresh Italian Parsley

1/3 cup water

salt and pepper to taste


  1. Chop the sausage into small pieces. I use my food processor and pulse at 3 second intervals until I reach the consistency that I want.
  2. Using a food processor or a blender puree the onion. A medium onion should yield 1 cup of pureed onion. The texture is just like that of apple sauce.
  3. Peel the tomatoes and chop them into cubes.
  4. For chopping herbs I like to use my kitchen shears. Separate 2 teaspoons of chopped Italian parsley.
  5. Melt the butter over medium-high heat on a frying pan and add the sausage, pureed onions, tomatoes, and Italian parsley. Mix continuously for 3-5 minutes, until the tomatoes are soft.
  6. Add 1/3 cup water and mix for a couple seconds.
  7. With a wooden spoon or a spider skimmer move the sausage mixture to the side of the frying pan. The majority of the broth should be adjacent to the sausage.
  8. Crack the eggs into the broth. Season with salt and papper to taste and poach for 3 minutes putting a lid on top of the frying pan.
  9. Remove from heat and serve warm over toast drizzled with olive oil.
copyright Kitchen Corners www.kitchencorners.com