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 Pepper (2 Tbsp)
, 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 (14 oz)
and chilies in a skillet on medium heat for a few minutes until mixed together.
Step 5
Add in
Cream (1 Tbsp)
,
Dried Turkish Apricots (1/2 cup)
,
Fresh Parsley (2 Tbsp)
,
Garlic (1 tsp)
,
Smoked Paprika (1/2 tsp)
,
Onion Salt (1 dash)
,
Ground Black Pepper (1/4 tsp)
,
Sea Salt (1/4 tsp)
, and
Crushed Red Pepper Flakes (1 tsp)
. Cook for 10 minutes or until meat is thoroughly cooked through. Add
Lemon Juice (1 dash)
or more to enhance 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 (3 Tbsp)
.
Step 7
Garnish with extra chopped
Fresh Parsley (to taste)
,
Wright® Brand Smoked 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.
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