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["Preheat your broiler. Place only the bell pepper halves (leave the jalapeno raw), cut-side down on a baking sheet; spray with cooking spray the skins of the peppers; transfer to the upper rack of the oven and broil until the skins are charred and peppers soften, about 25 to 30 minutes.", "Cool slightly and then peel. Place the roasted peppers, jalapeno, garlic and brown sugar in the bowl of a food processor and puree until smooth.", "Transfer the mixture to a saucepan and heat over medium-high; add sherry vinegar, soy sauce and 1/4 cup water; bring to a boil. Cook, stirring often, until the liquid has evaporated and the peppers have a jam-like consistency, 25 to 30 minutes. Cool and refrigerate. Can be made 1 week in advance.", "To a saute pan over medium heat, add the olive oil and sweat the sausage until the fat starts to render, about 2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper and cook stirring for about 1-2 minutes more.", "Deglaze with clam juice or homemade fish stock and add the red bell pepper jam. Allow to reduce by about 3/4. Finish with the butter and keep warm until ready to serve or cool and refrigerate. Can be made 1 day ahead.", "When ready to serve, add the shrimp and cook for about 2 minutes per side. Fry or poach the eggs according to your preference.
