Heat 1 tbs. oil and the knockwurst in
a 10" skillet over medium heat.
Cook until just browned, about 1
Using a slotted spoon, transfer
knockwurst to a plate.
Add remaining oil to the skillet and
add the bread.
Cook, stirring occasionally, until
golden and slightly crisp, 5–7
Transfer to plate with knockwurst.
Add eggs, chile flakes, salt, and
pepper to skillet.
Cook, stirring constantly, until eggs
are soft-scrambled, 8–10 minutes.
Remove from heat.
Stir in reserved knockwurst and bread.
chorizo (Spanish “pork” sausage) is
utilized in this recipe. I’ve replaced
it with a Kosher spicy knockwurst or
one can replace it with thinly sliced
spicy salami. Serve for a lunch,
dinner or just a snack.
Alan Ira Silver