Cooking Instructions
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Step 1
Prepare the hard-boiled eggs. Place the
Eggs (2)
in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Step 2
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Step 3
Drain
Canned Diced Tomatoes (1 can)
and
Green Chili Peppers (9 g)
, if you are using canned. If you are using fresh peppers, be sure to chop extra fine.
Step 4
Place tomatoes,
Gluten-Free Spicy Ground Sausage (395 g)
and chilies in a skillet on medium heat for a few minutes until mixed together.
Step 5
Add in
Cream (15 mL)
,
Dried Turkish Apricots (65 g)
,
Fresh Parsley (6 g)
,
Garlic (3 g)
,
Smoked Paprika (1 g)
,
Onion Salt (1 dash)
,
Ground Black Pepper (as needed)
,
Sea Salt (2 g)
, and
Crushed Red Pepper Flakes (2 g)
. Cook for 10 minutes or until meat is thoroughly cooked through. Add a dash or more of juice from
Lemon (1)
to enhance the spices and mix again.
Step 6
Remove from heat. Place 1 cup of tomato-meat mixture into individual bowls. Top with half a hard-boiled egg and
Plain Goat's Milk Yogurt (45 g)
.
Step 7
Garnish with extra chopped
Fresh Parsley (to taste)
,
Bacon (to taste)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
and
Red Bell Peppers (to taste)
. Serve with
Flatbread (to taste)
and
Cucumbers (to taste)
, if desired.
