Portuguese Fisherman

• 1 red pepper, sliced thin
• 1 large Spanish onion, sliced thin
• 1 cup chicken broth
• 1 pound ground chourico
• 1 pound ground linguica
• 1/2 cup vegetable juice (recommended: V8)
• 1/4 cup paprika
• 1/4 cup cayenne pepper
• 8 eggs
• 1/4 cup water
• 2 tablespoons butter
• 10 ounces jalapeno cheese, shredded
• Portuguese English muffins

1. In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil.
2. Reduce the heat and simmer until crisp and tender, about 3 minutes.
3. Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture.
4. Mix well.
5. This can be made 1 or 2 days ahead and refrigerated.
6. In a medium bowl, whisk the eggs with 1/4 cup water.
7. In a large frying pan over medium heat, melt 2 tablespoons butter.
8. Add the eggs and the spicy sausage mixture, along with the shredded cheese.
9. Stir gently until the eggs are cooked and fluffy, about 5 minutes.
10. Serve with toasted Portuguese English muffins.

red pepper, spanish onion, chicken broth, ground chourico, ground linguica, vegetable juice, paprika, cayenne pepper, eggs, water, butter, jalapeno cheese, muffins

Taken from www.foodnetwork.com/recipes/portuguese-fisherman-recipe.html (may not work)