• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
367
Protein:
31g
Fat:
18g
Carbohydrates:
20g
Sodium:
1098mg
Serves: 6 servings
Prep Time: 15 mins
Cook Time: 55 mins
Tip: Prepare and serve individual portions in ramekins.
  1. 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.
  2. 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.

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