One of my favorites is something my husband came up with. We call it Red Eggs.

It's simple. To feed 4-5 people, put a little olive oil and butter in a large frying pan with deep, steep sides (known in cooking circles as a saucepot)--about 12 inches diameter is good.

Brown two large sausages that come four to a pound. Something spicy is good with this, like andouille, hot sage, or spicy Italian. Brown them well, and stick them in your blender.

Add one can of tomatoes, diced, whole, or crushed, to the blender and whirl until the sausages and tomatoes are mush.

Take about 8 extra-large eggs and scramble them with a fork. Add them to the sausage grease in the pan. Turn on the burner to a low setting, and begin to heat them, stirring and flipping them continually.

When they begin to set, add the contents of the blender, along with a good shake of garlic powder, some salt and some freshly-ground pepper. Continue to stir/flip the mixture until the eggs are set.

http://mamastaverna.com/images/strapatsada-simmer-and-stir-tomatoes.jpg

Then turn the burner to the very lowest setting, and allow them to simmer/pop away until most of the tomato juice has evaporated. The mixture will be like a very fine mince, but red, with the eggs, sausage and tomato mixed completely through.

http://www.greek-recipe.com/images/articles/cookbook/article93.jpg

Sometimes my husband will crack 4-5 eggs carefully around the pan so that as the tomato juice is evaporating, these eggs poach.

If you don't add the additional eggs, you can serve this in a bowl or in soft taco shells, as burritos (add shredded cheese if doing this). If you do add the additional eggs, carefully cut this so that each serving is topped with a poached egg. Sprinkle the tops of each portion with a little paprika--use good paprika, or you may as well be using sawdust. Or you could use cayenne pepper on the tops (just not with most kids).

http://mamastaverna.com/images/strapatsada-plated.jpg

In looking for a photo similar to what this looks like, I found this. Oh, well. A traditional Italian and Greek dish! There is truly nothing new under the sun.

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