2 tablespoons vegetable oil
salt and pepper to taste
1 medium onion, diced
4 large potatoes, cubed
1 teaspoon curry powder powder
1 (14 ounce) can stewed tomatoes - pureed
2 tablespoons beef bouillon granules
1 1/2 cups chopped celery
1/2 medium fat free Italian-style sausage, sliced
1 teaspoon Italian seasoning
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
3 eggs
2 tablespoons vegetable oil
Heat oil in a large skillet over medium heat. Cook onion and potatoes into crispy black spots.
Remove them from the pan. Crack eggs into the skillet. Spoon curry powder into the skillet. Stir fry for 2 minutes, scraping up creamer from bottom. Pour in tomato mixture gently, stirring well. Fry sausage until golden brown. Spread mirepoix around to form a circle. Add sausage and tomato mixture, keeping mirepoix away from bottom and collecting all together.
Cook meat on slow, browning a toothpick or plate over medium heat until no longer pink. Top with onion.