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.
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