1 teaspoon olive oil
8 ounces hot or sweet Italian turkey sausage, sliced thin on a diagonal
1 onion, halved, thinly sliced
2 orange or yellow bell peppers, seeded, thinly sliced crosswise
2 garlic cloves, minced
1 teaspoon Italian seasoning
Black pepper to taste
8 poached eggs
1 tablespoon white vinegar
Heat oil in a large nonstick skillet over medium-high heat. Add turkey sausage and cook, stirring often, until lightly browned, about four minutes. Using a slotted spoon, transfer sausage to a plate layered with paper towels.
Add onion and bell pepper to skillet and cook, stirring often, until softened and lightly browned, about seven minutes. Add garlic and cook, stirring constantly, for two minutes.
Add sausage, Italian seasoning, and black pepper and cook, stirring occasionally, until most of the liquid has evaporated, about five minutes.
Adjust seasoning and set aside, covered to keep warm.
Poach eggs in a large saucepan. Fill a saucepan with three inches of water and add a tablespoon of vinegar. Bring water to a boil over high heat. Lower heat to medium-low to bring water to a simmer. Break an egg into a small cup. Gently slide egg into water. Repeat with remaining eggs. Cook until the white and yolk are firm, about five minutes.
Using a slotted spoon, lift one egg at a time from water and drain on a stack of paper towels.
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