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Heat frying pan and spray with a little rapeseed oil. Add the spring onions, peppers and sausages. Cook until the sausages are starting to take on a little bit of colour and the peppers and onions have started to soften.
Add the garlic and cook for a further 2 minutes, then add the cumin seeds and the paprika and cayenne into the frying pan. Stir in the tomato puree and cook for 3-4 minutes. Add the chopped tomatoes and the vegetable stock.
Reduce the heat to a simmer and cook for a further 5-10 minutes until the sauce has thickened but is not dry, then stir in the chopped coriander and season with the salt and black pepper.
Make two small wells in the tomato mixture and crack an egg into each well. If you have a lid for the frying pan place it on top, if not then take a large piece of foil and place it shiny side down gently on the top of the frying pan taking care not to touch the eggs. Cook for 3-4 minutes. Remove the lid or foil and serve straight away.
Garnish with fresh coriander or parsley leaves
Prep time: 5 minutes
Cooking time: 25-30 minutes
of which sugars: 22g
3 chicken chipolata sausages, each cut into 3 pieces
1x 200g can of chopped tomatoes
1 small egg
3 spring onions, cleaned and sliced
1 small red onion peeled and sliced
1 small red pepper, deseeded and diced
1 small orange pepper, deseeded and diced
1 small clove of garlic, peeled and finely diced
½ tsp smoked paprika
½ tsp cumin seeds
pinch cayenne pepper powder
1 tsp tomato puree
50ml vegetable stock
1 tbsp of fresh coriander leaves
salt and fresh ground black pepper
rapeseed oil spray
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