There are many uses for smoked paprika. one in particular is Italian Sausage. Paprika, whether spicy or sweet, can be used in a variety of foods to add boisterous flavor that brings complexity and intrigue. In sausage, you add complex flavor along with that woodsy, smoky flavor that sausage is known for.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 25 minutes |
| Servings |
people
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Ingredients
- 8 egg(s) large
- 8 oz pork ground
- 2 cups white mushrooms sliced
- 1/4 cup green onion sliced
- 1 cup tomato chopped
- 3 cups arugula roughly chopped
- 2 TBSP Ghee
- 2 tsp Italian Ghee
- 3/4 tsp Himalayan pink salt
- 1/8 tsp peppercorns, black ground
- 1 tsp Italian seasoning crushed
- 1/4 tsp paprika smoked
- 1/8 tsp fennel seeds
- 1/8 tsp red pepper flakes
- hot sauce Whole30 compliant, optional
Ingredients
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Instructions
- Preheat your oven on BROIL (525 degrees F).
- In medium mixing bowl, mix eggs, salt, black pepper. Set aside.
- In another bowl, combine pork, paprika, Italian seasoning, fennel seeds, red pepper flakes, and remaining salt.
- Heat ghee in large pan on medium.
- Brown meat on one side, and then stir to brown on other side.
- Add mushrooms, and cook for 4 minutes.
- Next, mix in the arugula and cook until limp, 1 minute.
- Add the egg mix into pan. As it sets, scrape a spatula around edge, lifting the egg mixture so what is not cooked flows underneath. Leave on heat for 2-3 more minutes, until eggs are almost set.
- Put pan under broiler approximately 5 inches from the heat, and cook for 1 to 2 minutes or until top is cooked.
- Garnish with tomato and green onions. Serve with hot sauce if desired.
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