Ingredients
1 pound bulk spicy pork sausage1 medium onion, diced1 medium sweet red pepper, diced1 to 2 seeded jalapeno peppers, minced2 garlic cloves, minced1 tablespoon beef base2 teaspoons ground cumin1 teaspoon pepper1 cup uncooked long grain rice2 cups water6 large eggs1 cup shredded sharp cheddar cheeseWarm corn or flour tortillas (6 inches), optional
Preparation
In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.
Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.
Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.
