Remove casings from sweet pork sausage and crumble.

Cook sausage in a cast iron pan over medium-high heat, breaking it up as it cooks.

Remove cooked sausage from the pan and set aside in a mixing bowl using a slotted spoon.

Toast cooked quinoa in the rendered sausage fat in the pan until slightly crispy. Season with salt and pepper.

Add the toasted quinoa to the mixing bowl with the sausage.

Reduce the heat to medium-low.

Add extra virgin olive oil to the pan to coat the bottom.

Crack six eggs into the pan and season with salt and pepper.

Cook eggs for one minute to set slightly, then break the yolks and scramble them.

Cook the scrambled eggs to your preferred consistency (soft or crispy).

Add the scrambled eggs to the mixing bowl with the sausage and quinoa.

Add chopped arugula, dill, and diced cucumbers to the mixing bowl.

Drizzle with extra virgin olive oil and sprinkle with salt and pepper.

Toss all ingredients to combine thoroughly.

Taste and adjust seasoning or oil as needed.

Serve with Sriracha on the side (optional).

For a playful presentation, serve the dish in Chinese takeout containers.