Vietnamese Scrambled Eggs with Chinese Sausage
This recipe is a delicious easy brunch or super quick breakfast for dinner meal on busy nights.
Servings: 4
Calories: 263kcal
Equipment
- Large Non-Stick Skillet
Ingredients
- 3 Chinese sausages cut into 1/2" slices
- 8 large eggs
- 2 green onions thinly sliced
- 2 Tablespoons fish sauce
- 1 shallot minced
- 4 cloves garlic minced
- 3 small tomatoes or a handful of cherry tomatoes diced
- 2 Tablespoons minced cilantro
- freshly ground black pepper
Instructions
- Add the sliced Chinese sausages to a large non-stick skillet over medium-high heat. Cook, stirring occasionally until fat begins to render and sausages are golden brown, about 3 minutes.
- While the sausages are cooking, 8 large eggs in a medium bowl with the sliced green onions and 2 Tablespoons fish sauce. Set aside.
- Add the minced shallot and minced garlic to the sausages in the skillet. Cook until fragrant, about 30 seconds. Add diced tomatoes and stir-fry until they soften, about 2-3 minutes.
- Add the egg mixture to the pan and reduce heat to low. Cook, stirring frequently until the eggs are set, but not dry. Stir in 2 Tablespoons minced cilantro. Top with freshly ground black pepper to taste.
Nutrition
Calories: 263kcal | Carbohydrates: 6g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 350mg | Sodium: 1475mg | Potassium: 415mg | Fiber: 1g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 2mg
