NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken sausage

2 large eggs

0.5 cup Yukon gold potato

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Dice the Yukon gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Slice the chicken sausage into rounds and add them to the skillet along with the diced red bell pepper and red onion.

• 5

  Sauté the mixture for another 5-6 minutes until the sausage is browned and the vegetables are softened.

• 6

  Sprinkle the sea salt, black pepper, and smoked paprika over the mixture and toss to coat.

• 7

  Create two small wells in the skillet and crack the eggs into them.

• 8

  Cover the skillet with a lid and cook for 2-3 minutes, or until the egg whites are set but the yolks remain slightly runny.

• 9

  Remove from heat and serve immediately directly from the skillet.