Poached Egg Over Andouille Sausage and Roasted Tomato Sauce

Poached Egg Over Andouille Sausage and Roasted Tomato Sauce

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

  • 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.
Read the whole recipe on Tasty Comforts of North Georgia