Turkish Style Spicy Savory Breakfast Bowls

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.

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.

Place tomatoes, Gluten-Free Spicy Ground Sausage (14 oz) and chilies in a skillet on medium heat for a few minutes until mixed together.

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.

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) , 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.