Eggs and Calabrese

I know, I know eggs are easy, scramble them, cook them over-easy on a Tawa (a round flat cook utensil that sits on the stove top), etc. But being here has forced us to creatively prepare different egg recipes since eggs are a huge, cheap, source of protein for us and to be fair, without a bit of “spice” or colour we'd get bored real quick. There will be several egg recipes, but this one is special because it deals with a Brazilian sausage, a house favorite, called Calabrese, which reminds me a version of a polish sausage, but not one at all.

Eggs
2-3 green onions, chopped (scallions)
1 tomato (or more if you like tomatoes)
Calabrese (sausage), cooked
½ cup (or more) of Cheese
*A little bit of milk

*if you so desire

Scramble the eggs in a bowl, add a little milk if you want. Cut up the sausage (make sure it’s cooked first). Then, add the sausage to the egg mixture. Add some grated cheese to the eggs. Place the egg mixture in a kaharee or a frying pan and cook it up, stirring so as not to stick the eggs to the pan. About halfway until it solidifies (to your preference, some like their eggs more dry than others) stir in the green onions (these may also be added into the egg mixture in the beginning if you want) and continue cooking. Right before it’s finished cooking stir in the tomatoes then turn off the fire. Serve.

You can also add cheese on top after its cooked for aesthetic appeal

(you may add the tomatoes after it's off the stove as well, if you don’t want to cook them)