Baked Eggs in Spicy Sausage & Tomatoes Recipe

Baked Eggs in Spicy Sausage and Tomatoes Recipe

Baked Eggs in Spicy Sausage and Tomatoes Recipe

By: Danielle Minnebo

Make a big batch of this spicy sausage and tomato sauce and freeze most of it into single portions. Quick and easy!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 red capsicum, finely diced
  • 1 clove garlic, crushed
  • 1 cup sliced mushrooms
  • 3 grass-fed spicy beef sausages
  • 750mL passata (ground tomatoes)
  • 2 tbsp tomato paste
  • Pinch sea salt & pepper
  • 4 eggs
  • ¼ cup fresh coriander

Method


  • Preheat oven to 180°C. Make sure frypan you use for this recipe is ovenproof.
  • Heat olive oil in large frypan over medium heat. Add onion, carrot, celery, capsicum, garlic and mushrooms. Cook for 10 mins, stirring occasionally, until vegies have softened and begun to caramelise.
  • Remove sausages from casings and add to frypan. Cook for a further 5 mins, making sure you break up sausages into mince. Add passata, tomato paste, sea salt and pepper. Cook for a further 15 mins. Remove from heat and crack eggs into sauce (I use a spoon create a little nest so eggs don’t run across top of sauce).
  • Put frypan in oven and allow to bake for 10 mins.
  • Just before serving, top with coriander.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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