Smashed Breakfast Bowl with Sausage Crumb and Spicy Eggs

Ingredients

• 4 tbsp Greek yogurt (Natural)
• 1 Lemon juice (Juice of 1 whole lemon)
• 0.5 Garlic (Grated; source does not specify clove or another measure)
• 1 tbsp Extra-virgin olive oil
• Salt (To taste; also used to salt the potato-boiling water and season the potatoes)
• Black pepper (To taste)
• 1 Chives (A handful, chopped)
• 1 Red onion (Diced; source also says to chop for garnish)
• 2 bags Baby potatoes (Bag size is not specified)
• 6 Sausages (Skins removed; sausage type and size not specified)
• 1 tbsp Butter (The method also calls for some butter with the eggs; source does not give an additional amount)
• 1 Thyme (A few sprigs)
• 3 Eggs
• 1 tbsp Chili flakes
• 1 tsp Sriracha (Spelled “Siracha” in source)
• 1 tbsp Worcestershire sauce
• Olive oil (For frying the sausage and coating the potatoes; amount not specified)

Steps

1. 1

   Bring a pot of water to a boil and salt it. Add the baby potatoes and boil for 15–20 minutes, until a fork easily pierces them.

2. 2

   While the potatoes cook, add the Greek yogurt to a bowl. Add the lemon juice and grated garlic, then season with salt and pepper and stir in the extra-virgin olive oil.

3. 3

   Chop the chives and dice the red onion for garnish.

4. 4

   Drain the softened potatoes. Flatten them, then cover them with olive oil and salt.

5. 5

   Arrange the potatoes on an oven tray and bake at 180°C for 30–40 minutes.

6. 6

   Remove the casings from the sausages. Heat olive oil in a pan, add the sausage meat, and break it into crumbs as it cooks until crisp.

7. 7

   Add the butter and thyme to the sausage and continue cooking until crispy. Remove the sausage from the pan and let it drain on paper towel.

8. 8

   In the same pan, add some butter and fry the eggs. Season them with chili flakes, Worcestershire sauce, and Sriracha.

9. 9

   To assemble, spoon the yogurt into bowls. Add the crispy potatoes and sausage crumb, then garnish with the chopped chives and red onion. Add the eggs.

Notes

The source does not specify the size of the potato bags, how much olive oil to use for frying/coating, or whether the 1 tablespoon of butter is divided between the sausage and eggs. It mentions optional lemon zest as a finishing touch but gives no amount.

Nutrition per serving

• breakfast
• main
• gluten-free
• contains pork
• baked
• stovetop
• savory