From: Chef Cindy Hutson, Ortanique, Coral Gables and Las Vegas. Yield: 4 servings. 4 extra-large eggs 6 oz. chicken sausage, diced 3/4 cup yellow onion, brunoise 4 cloves minced garlic 1/2 cup olive oil 1/4 cup fresh-picked thyme 1 cup couscous, prepared according to package directions 1/2 cup minced parsley 1/2 cup Parmesan cheese, grated 4 large vine ripe tomatoes (beefsteaks, if available) Carefully cut tomato top off and core out, saving the pulp. In large skillet, sautè the onion, ...

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