2medium roma tomatoes, finely chopped (alt. Persian mini cucumbers)
3tbspshallots, finely chopped
4tbspflat parsley or cilantro, finely chopped
Lime juice to taste
Coarse salt to taste
Pan fry or bake the sausage until they are completely cooked through with avocado oil. Whisk together as many eggs as you need and cook over medium heat in a skillet until scrambled. Set aside to cool.
Combine the tomatoes, shallots, and cilantro in a bowl. Squeeze the lime over top and sprinkle with the salt. Gently but thoroughly toss ingredients together. Chill for at least 30 minutes, or refrigerate for up to 3-4 days.
Pack-to-go: Plate the eggs and sausage in one container and the salsa separately or swap eggs for avocado and mixed greens. The breakfast taste great in room temperature or warm.