Start by dicing the potatoes into small cubes, ensuring they cook evenly. Rinse under cold water to remove excess starch and pat them dry.

In a large skillet over medium heat, cook the halal sausage until browned. Once cooked, remove it from the skillet and set it aside.

In the same skillet, add the olive oil, followed by the diced potatoes and onions. Season with salt and pepper. Cook, stirring occasionally, for about 15-20 minutes, or until potatoes are golden and crispy.

Stir in the chopped bell peppers and cook for another few minutes until they are tender.

While the vegetables are cooking, whisk the eggs in a bowl and season with salt and pepper. Pour the eggs into the skillet once the vegetables are cooked. Scramble until the eggs are fluffy and fully cooked.

Add the browned sausage back into the skillet, mixing everything well. Adjust seasoning if necessary.

Divide the mixture into meal prep containers and store in the fridge for up to five days.