- 1 pouch Hak’s Cajun Jambalaya
- 1 cup of chopped chard
- 4 eggs
- 1 sausage link (preferably smoked)
- 1 tablespoon olive oil
On medium heat, sauté chard and sausage in olive oil for about a minute. Turn heat to low and pour in pouch of Cajun Jambalaya. Crack the eggs right into the pan giving each egg its own space. Season egg with salt and pepper and cover allowing the egg to cook to your desired doneness. Enjoy!