• 3 eggs
  • 2 Toulouse sausages
  • 6 peppers
  • Olive oil
  • Fleur de sel

Sunny-side-up, Anglet pepper and split sausage

  • Cut the peppers lengthwise and remove the seeds.
  • Brown them for 10 minutes, stirring frequently.
  • At the same time, grill the sausages cut into slices.
  • Fry 3 eggs sunny-side-up at the corner of the Plancha, when done, sprinkle fleur de sel on egg yolk.

Chef Sébastien Zozaya's tip: sprinkle with Parmesan or sheep cheese shavings.