1 each, yellow and red bell pepper, cut into strips
2 tbsp (30 mL) fresh thyme leaves
2 tbsp (30 mL) chopped parsley
1 28 oz (796 mL) can whole tomatoes
2 fresh (or dried) bay leaves
1/2 tsp (2 mL) saffron threads
Pinch of cayenne pepper
Pinch each sea salt and fresh cracked pepper
1/4 cup (60 mL) roughly torn cilantro
Tip: Prepare and serve individual portions in ramekins.
In a large deep skillet brown the turkey sausage until golden and cooked through, breaking up the pieces with the back of a wooden spoon. Remove from pan and set aside. In the same pan, heat the oil over medium high heat and sauté the onion, peppers, thyme and parsley. Continue cooking for 5-10 minutes, or until softened and golden.
Add the tomatoes and their juices breaking them up with a spoon, bay leaves, saffron, cayenne, salt and pepper. Reduce the heat to low, cover and cook for 15 minutes. Discard bay leaves and return sausage to the pan. Make 4 spaces in the hot pepper and sausage mixture and carefully break an egg into each one. Cook on a very low heat for 10 minutes, or just until the eggs are just set but the yolks are still runny. Sprinkle with cilantro, salt and pepper and serve.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
Sign-up for our Canadian Turkey E-Newsletter
Get the latest tips and recipes delivered to your inbox