Hot spiced pork brats browned and finished in a skillet with jammy onions and bell pepper. The brats are already highly seasoned, so this is about building sweet and soft contrast around them with minimal fuss.

Serves 2. 35 minutes, 15 at the stove.

About 350 calories a serving, 8 g protein, 17 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown the brats on all sides, turning every couple minutes, until deep color shows and a thermometer reads 160°F [71°C] inside, about 12 minutes. Transfer to a plate.12 min
2. Slice 1 large onion into thin half-moons and add to the pan with a pinch of salt and pepper. Cook, stirring often, until soft and golden, about 8 minutes; this is your sauce.8 min
3. Slice 1 red bell pepper into strips and add to the onions. Cook for 2 minutes until just tender and still bright. Nestle the brats back in and warm through for 1 minute.1 min

Note Swap the bell pepper for a large tomato if you prefer. The brats and onions keep four days covered in the fridge. Serve on toasted bread with mustard, or on a plate with rice to catch the juices.