I like to make a big batch of this spicy sausage and tomato sauce and freeze most of it into single portions. Then I just defrost one serve, add an egg and bake it in the oven for 10 minutes.
Serves: 4, adjust quantities according to how hungry you feel
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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!
