Growing up in an Italian family, there was always something cooking or baking in the kitchen. I remember so many mornings waking up to the waft of sausage and peppers. My Grandmother would fry them in a pan, crack an egg over it, and cook it for a few minutes. I like grilling spicy sausage and covering them in Caponata, a tomato-eggplant mix. I always serve homemade hot Giardiniera on the side for an extra kick of spiciness. A glass of Centanni Pecorino is a beautiful wine to enjoy with this dish.

To make this vegan-friendly, substitute the sausage with Beyond Meat Spicy Italian Sausage.