SERVES
5
Spiced Weekend Brunch
INGREDIENTS
1 teaspoon Olive Oil
1 packet Mallons Big 10’s Sausages
1 Shallot, peeled and finely chopped
400g can Chopped Tomatoes
2 large Garlic Cloves, crushed
2 Chillies, finely chopped
80g baby Spinach Leaves
5 large free range Eggs
60g Cheddar Cheese, grated
Freshly milled Salt & Pepper
A small handful Parsley, finely chopped
METHOD
Preparation time: 5 minutes : Cooking time: 20 minutes
Heat olive oil in a large non-stick frying pan over a moderately – high heat and gently fry the sausages for 8 minutes, turning as the cook. Remove the sausages from the pan and set aside.
Add chopped shallot to the pan and cook for 5 minutes until soft then add tomatoes, garlic, chilli and spinach. Cook for 2 minutes,
Return the sausages to the pan, reduce the temperature to moderately – low, cover the pan with a lid and cook for a further 2 minutes.
Crack the eggs into the pan and return the lid. Allow the eggs to poach in the sauce for 2 – 3 minutes until the whites have set but the yolk remains soft.
Remove the lid and sprinkle with cheese. Season well. Allow the cheese to melt. Sprinkle with parsley before serving.
Serve with crusty bread.
