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
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)
Red Bell Peppers (to taste)
. Serve with
Flatbread (to taste)
Cucumbers (to taste)
, if desired.