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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.