1/2 cup Andouille Sausage
1 1/2 cups coarse bulgur
3 tablespoons grape seed or canola oil, divided
1/2 cup shaved or thinly sliced Brussels sprouts
3 tablespoons sliced scallions
1 tablespoon minced garlic and ginger
Sauce:6 tablespoons low sodium soy sauce 4 1/2 teaspoons pomegranate molasses 4 1/2 teaspoons sweet soy sauce
1/2 cup enoki mushrooms, woody parts discarded and cut into 1-inch pieces
4 teaspoons toasted sesame seeds
4 teaspoons chopped chives
Soak the bulgur: put the bulgur in a bowl and cover with 4 cups water. Let soak for 1 hour. Drain well (make sure the bulgur is very dry) and reserve until ready to cook.
Make the sauce: in a bowl, mix together the ingredients until well incorporated. Heat a large sauté pan over high heat and add 2 tablespoons oil. Once the pan is hot, add the sausages and cook until caramelized, about 3 minutes. Add the Brussels spouts and scallions, and sauté until slightly brown, about 3 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Push everything to one side of the pan to make room for frying your eggs. Add the remaining oil to your pan and lower the heat to medium. Add the eggs and scramble vigorously until fully cooked, 3 to 5 minutes. Add the bulgur and toss, then mix in the sauce. Sauté until the sauce fully coats the ingredients in the pan.
Transfer to a serving dish and garnish with the enoki mushrooms, chives, and toasted sesame seeds.
Recipe credits: Allen Dabagh
Photo credits: Boutros