Ingredients
1 tablespoon olive oil
12 (375g) chipolata sausages
1 medium red onion, chopped
2 garlic cloves, crushed pinch dried chilli flakes
410g can diced tomatoes with roasted capsicum
4 eggs
1 tablespoon chopped fresh flat-leaf parsley leaves
12 (375g) chipolata sausages
1 medium red onion, chopped
2 garlic cloves, crushed pinch dried chilli flakes
410g can diced tomatoes with roasted capsicum
4 eggs
1 tablespoon chopped fresh flat-leaf parsley leaves
Method
1. Preheat grill to high. Heat oil in a large frying pan over high heat. Add sausages and onion. Cook, turning, for 2 to 3 minutes or until sausages are browned. Reduce heat to medium.
2. Add garlic and chilli. Cook for 30 seconds or until fragrant. Stir in tomato and 1/2 cup cold water. Simmer for 5 minutes. Using a spoon, make 4 indentations in mixture. Crack 1 egg into each indentation.
3. Place pan under grill. Cook for 1 to 2 minutes or until egg is just set. Top with parsley. Serve
Enjoy!
2. Add garlic and chilli. Cook for 30 seconds or until fragrant. Stir in tomato and 1/2 cup cold water. Simmer for 5 minutes. Using a spoon, make 4 indentations in mixture. Crack 1 egg into each indentation.
3. Place pan under grill. Cook for 1 to 2 minutes or until egg is just set. Top with parsley. Serve
Enjoy!
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