Cut peppers lengthwise and remove seeds.
Sauté for 10 minutes, stirring regularly.
At the same time, grill the sliced sausages.
Fry the 3 eggs in the corner of the plancha, adding fleur de sel to the yolk at the end.
Chef Sébastien Zozaya's tip: sprinkle with shavings of ewe's milk cheese or Parmesan.