Prepare the hard-boiled eggs. Place the Egg (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.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Drain Canned Diced Tomatoes (1 can) and Green Chili Pepper (2 tablespoon), 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 ounce) and chilies in a skillet on medium heat for a few minutes until mixed together.
Add in Cream (1 tablespoon), Dried Turkish Apricots (1/2 cup), Fresh Parsley (2 tablespoon), Garlic (1 teaspoon), Smoked Paprika (1/2 teaspoon), Onion Salt (1 dash), Ground Black Pepper (1/4 teaspoon), Sea Salt (1/4 teaspoon), and Crushed Red Pepper Flakes (1 teaspoon). 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 tablespoon).
Garnish with extra chopped Fresh Parsley (to taste), Bacon (to taste), Salt (to taste), Ground Black Pepper (to taste) and Red Bell Pepper (to taste). Serve with Flatbread (to taste) and Cucumber (to taste), if desired.