YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken Sausage and Eggs with Sautéed Peppers
Savory chicken sausage links pan-seared until golden brown and served alongside fluffy scrambled eggs and a vibrant medley of crisp-tender bell peppers.
INGREDIENTS
4 oz chicken sausage
2 large eggs
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup red onion
0.25 tbsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh spinach
PREPARATION
Slice the chicken sausage into 1/2-inch rounds and finely dice the bell peppers and red onion.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the sausage rounds to the skillet and sear for 3-4 minutes per side until they are deeply browned and caramelized.
Push the sausage to one side of the pan and add the diced peppers and onions to the empty space, sautéing for about 5 minutes until softened.
Stir in the fresh spinach and cook just until wilted, then season the entire mixture with half of the sea salt and black pepper.
In a small bowl, whisk the eggs with the remaining sea salt and black pepper.
Lower the heat to medium-low, pour the eggs into the skillet, and scramble gently until they are just set and fluffy.
Divide the sausage, vegetable medley, and eggs onto a plate and serve immediately while hot.