5 Ingredients or Fewer

spicy calabrese scrambled eggs

June 25, 2014
0 Ratings
  • Serves 1 to 2 servings
Author Notes

A recipe that I adopted from David Rocco's episode in Calabria, Italy from his series "La Dolce italia". This dish has quickly become a family favorite. —cucina di mammina

What You'll Need
  • spicy hot calabrese dry-cured sausage, sliced thinly (skin removed); approx. 12-15 slices or to taste
  • 2 to 3 whole organic eggs
  • whole organic milk or lactose-free
  • sea salt and pepper to taste
  • extra virgin olive oil
  1. Crack the eggs into a medium bowl, season with salt and pepper to taste and blend lightly with a fork; add a splash of milk; set aside.
  2. In a medium skillet, add the sliced dry sausage and saute lightly until you see the spicy red oils melting a bit. Remove the sausage and place in a bowl; set aside.
  3. In the same skillet, add the eggs and scramble them lightly until just cooked through (cook the eggs to your taste; softer or more well done, if you prefer.)
  4. Remove from the heat and combine the sausage slices with the cooked eggs and gently mix together.
  5. Drizzle a bit of olive oil and serve immediately with toasted rustic bread and a hot cup of espresso.

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