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Sausage and Egg One-Pot


Recipe supplied by Co-op Food Magazine

Energy 2529KJ/605kcal

Fat 33.2g

Saturates 10.5g

Sugars 13g

Salt 1.86g

Sausage and Egg One-Pot

Ingredients

  • 1 tbsp Co-op olive oil
  • 454g pack Co-op Butcher's Choice Cumberland sausages
  • 3 Co-op mixed peppers, sliced
  • 300g Co-op passata 250g Co-op baby plum tomatoes, halved
  • 11/2 tsp smoked paprika
  • 11/2 tsp oregano
  • 2 Co-op ciabatta rolls
  • 4 Co-op British free range eggs
  • Handful flat leaf parsley, chopped

Method

  • Preheat the oven to 190C/fan 170C/Gas 5. Heat the oil in a large frying pan and cook the sausages on a medium heat for 10 mins until cooked through and browned all over. Set aside and cover with foil to keep warm.
  • Add the peppers to the pan and cook for 10 mins, stirring regularly, until soft. Add the passata and plum tomatoes and cook for another 5 mins, then add the paprika and oregano. Season and cook for 2 mins more.
  • Halve the ciabatta rolls and bake in the oven for 10 mins, stirring regularly, until soft. add the passata and plum tomatoes and cook for another 5 mins, then add the paprika and oregano. Season and cook for 2 mins more.
  • Halve the ciabatta rolls and bake in the oven for 10 mins. Meanwhile, put the sausages back in the pan, tucking them into the sauce. Make 4 wells and crack in the eggs.
  • Cover the pan and cook for 10 mins, or until the eggs are cooked through but the yolks are still runny. Garnish with the parsley and serve with toasted ciabatta on the side