This recipe is misleadingly simple. It's flavorful, satisfying, and has the perfect amount of spice and richness.
INGREDIENTS:
1 red bell pepper
1 zucchini
3 whole Italian pork sausages
4.75 oz balsamic roasted red pepper sauce with olive oil
1 oz parmesan cheese
0.5 tsp crushed red pepper flakes
2 eggs
1.25 oz parsley-basil pepita pesto
DIRECTIONS:
1. Cut red bell pepper lengthwise into strips, about 0.25 inch thick.
2. Trim ends off zucchini and discard. Peel lengthwise, forming long ribbons, discarding the seedy core.
3. Place zucchini into medium bowl. Drizzle with 1 tbsp olive oil and season with salt/pepper. Stir to coat.
4. Heat 1.5 tbsp cooking oil in a large saute pan over medium-high heat. Add Italian pork sausages to hot pan, searing 3-5 minutes undisturbed.
5. Flip sausages. Add bell pepper. Season the bell pepper with 0.25 tsp salt and pinch of pepper. Cook 2-3 minutes, or until bell pepper begins to soften, stirring occasionally.
6. Add zucchini, balsamic roasted red pepper sauce with olive oil, about half of the parmesan cheese, and about 1 tbsp water to pan. Season with crushed red pepper flakes to taste. Cook 1-2 minutes or until sausages are fully cooked and veggies are tender, stirring occasionally.
7. Heat 1.5 tbsp cooking oil in a non-stick medium pan over heat. Crack eggs into hot pan and cook to desired donees. Lightly season with salt/pepper.
8. Cut sausages at an angle into 5-7 pieces each.
9. Divide peperonata between bowls. Top with sausage and fried eggs. Garnish with parsley-basil peptic pesto and remaining parmesan.
This recipe serves 2.
MACRO INFO:
710 Calories, 52g Fat, 10g Net Carbs, 46g Protein
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