Eggs Zydeco

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

8 g
449 mg
7 g
4 g
2 g
216 mg

2 oz Andouille Sausage or spicy chicken sausage, lowfat and nitrate free
2 tsp extra virgin olive oil
¼ cup diced yellow peppers
¼ cup diced celery
½ cup diced yellow onions
1 Tbsp minced garlic cloves
1 Tbsp blackening spice
1 tsp sea salt
¼ tsp cayenne pepper
1 cup diced tomatoes
2 cups low-sodium tomato juice
½ cup water
1 Tbsp fresh lemon juice
¼ tsp lemon zest
2 tsp white vinegar
8 lg eggs

  1. In a large sauté pan, sauté sausage over medium heat in olive oil until cooked through. Add peppers, celery and onion and sauté until onions are translucent. Add garlic, blackening spice, salt, cayenne pepper and tomatoes. Continue sautéing until mixture is golden. Add tomato juice, water, lemon juice and zest. Bring to a simmer for 10 to 15 minutes, or until slightly thickened.
  2. Bring a large pot of water to a boil. The water should be at least five or six inches deep (the deeper the better). When the water boils, add vinegar. Lower the water to a slow simmer. Carefully crack one egg into a teacup or large ladle. Lower the ladle into the water and pour the egg out as gently as possible. The egg white will coagulate in the water and turn white. Most eggs will take between two and three minutes for the white to cook but leave the yolk runny. Remove the egg with a slotted spoon.
  3. Pour ⅓ cup sauce into each bowl and top with a poached egg.