So, this popular breakfast has become very well known here in the UK, and I have been loving experimenting with the ingredients to create an easy, delicious weekend treat after a lovely lie in. I have seen so many different variations online, and wanted to take the key components to make something very tailored to me and the people I feed. I have loved this recipe for months now, and it is something I just cannot wait to make/ eat for a lazy Sunday morning. I generally tend to make the beginning part of the pot on a Saturday night to make it a lot easier in the morning, however it is easily done in one go. The flavours are fantastic, and everything just works together so beautifully. It really is a nice treat and something a little different to just quick poached eggs on toast.

This recipe looks like something that you would never attempt if you don’t enjoy or can’t cook – however I promise it is a lot easier than it looks. Take it one step at a time and just wait for the magic to happen.

Serves: 4 or 2 with leftovers

Skill: Medium

Prep Time: 5 minutes

Cooking Time: 30-40 minute 

Ingredients

1 Pack Sausages, enough for the people you are serving. These can be pork, Turkey or Chicken. Cut these into chunks.

½ Finely Chopped Onion

3 Cloves Garlic Finely Chopped

4 Fresh Tomatoes cut into chunks

2 Cans Chopped Tomatoes

1tbsp Smoked Paprika

1tbsp Dried Oregano

1/2tsp Crushed Chillies

Eggs, enough for one each.

Sourdough to serve

Method

Start by heating a wide dish on a medium heat with a little olive oil and knob of butter. Once bubbling add the onions and season with salt and pepper. Once soft, add the garlic, paprika and crushed chillies. Cook this until everything is soft and golden. Add the sausages and tomatoes. Keep stirring until completely the sausages are completely browned over. Add the oregano and cook until everything is soft and cooked through. Add the tinned chopped tomatoes and cover for around ten minutes.

Once ten minutes is up, check the pot and see if a thick tomato sauce has formed. If not, cook for a little longer. Once thick, turn the heat to very low and crack the eggs over the top spread apart. At this point I usually put my toast on as it takes around the same time to cook. Cover the pot and let the eggs cook for about 4 minutes.

Butter your sourdough and serve the eggs on top with plenty of sausages and sauce. I also then like to dip leftover bread in the sauce. Yum!

 

Shop this Post:

Cookware – Sainsbury’s Home

Pepper Grinder – Le Creuset

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I have not been paid to feature any brands, and all views and opinions are my own. This recipe is my own, but I am sure it is very similar to others on the internet.

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