$1.96 per serving
This is a hearty and comforting dish, especially good on a cold night! If you have precooked rice in your fridge, this dish can come together in as little as 20 minutes.
1 Tbsp olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
1/2 lb Triple S pork sausage
1/2 tsp dried thyme
1/2 tsp dried basil
Salt & pepper to taste
2 cups cooked short grain brown rice (2/3 cup bulk)
Optional toppings: avocado, cherry tomatoes
Bring 1 1/3 cups of water to a boil with rice in a saucepan. Reduce heat and let simmer for 20 minutes. This can be done ahead of time to cut preparation time.
Heat olive oil in a large frying pan over medium-high heat. Add onion and let cook for 3 minutes until translucent. Add garlic and lower heat to medium. Cook until onion softens. Cut sausage lengthwise and slice in half moons or remove casing and crumble into pan. Stir often and let cook until sausage is well browned. While sausage cooks, crack eggs into a bowl and add herbs, salt, and pepper. Whisk until combined. Add rice to the sausage and onions and stir well. Pour eggs over evenly. Stirring constantly, continue to cook the eggs until they are well set.
Serve immediately with hot sauce for a little kick!