One Pot Eggs and Snags

This isn’t your typical eggs and snags breakfast – this is a special Father’s Day version. The addition of chorizo is what makes it so special. This works just as well for Mother’s Day as it’s a simple dish any family member can cook.

Ingredients:

  • 1 red onion
  • 1 red capsicum
  • chorizo sausage
  • 3 lamb sausages
  • 1 tbs olive oil, plus extra, to drizzle
  • 2 x 400g cans Italian chopped tomatoes
  • 4 eggs
  • 4 slices rustic-style bread
  • 1/4 bunch coriander
  • Greek-style yoghurt, to serve

Method:

  • Preheat oven to 180C. Thinly slice onion, capsicum and chorizo. Squeeze meat from lamb sausage casings into 2cm pieces.
  • Heat oil in a frying pan over medium heat. Add chorizo and cook, turning, for 3 minutes or until browned. Using a slotted spoon, transfer to a plate lined with paper towel. Add lamb sausage pieces to pan and cook, turning, for 3 minutes or until browned. Using a slotted spoon, add to chorizo. Reserve pan.
  • Add onion and capsicum to reserved pan and cook, stirring frequently, for 6 minutes or until soft. Return chorizo and sausages to pan with tomatoes. Bring to a simmer, then cook for 5 minutes or until sauce is slightly thickened. Season with salt and pepper.
  • Divide mixture among 4 x 18cm shallow, ovenproof dishes. Make a hollow in the centre of tomato mixture in each dish, then carefully crack an egg into each hollow. Bake for 10 minutes or until egg whites are just set and yolks are still runny.
  • Toast bread in your toaster, drizzle with extra oil, then season.
  • Tear leaves from coriander and scatter over baked sausages and eggs. Top each with a spoonful of yoghurt and serve with toast.
Serves 4
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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