Prepare the hard-boiled eggs. Place the
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.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Canned Diced Tomatoes (1 can)
Green Chili Pepper (2 Tbsp)
, if you are using canned. If you are using fresh peppers, be sure to chop extra fine.
Gluten-Free Spicy Ground Sausage (14 oz)
and chilies in a skillet on medium heat for a few minutes until mixed together.
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)
Crushed Red Pepper Flakes (1 tsp)
. Cook for 10 minutes or until meat is thoroughly cooked through. Add a dash or more of juice from
to enhance the spices and mix again.
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)
Garnish with extra chopped
Fresh Parsley (to taste)
Bacon (to taste)
Salt (to taste)
Ground Black Pepper (to taste)
Red Bell Peppers (to taste)
. Serve with
Flatbread (to taste)
Cucumbers (to taste)
, if desired.