Sausages Baked with Beans and Eggs

Ingredients

4 eggs

500g potatoes, peeled and diced into 2.5cm cubes

2 tablespoons of olive oil

1 red onion, peeled and finely diced

150g bacon lardons or streaky rashers, diced

2 garlic cloves, peeled and crushed

½ teaspoon smoked paprika

400g tin of chopped tomatoes

A pinch of sugar

1 red pepper, deseeded and cut into strips

100g of peas

Salt and freshly ground black pepper

Method

To cook: Heat a little oil in a large frying pan, approximately 28cm, over a medium heat. Add the diced potatoes, cover with a lid and allow to cook for about 10 minutes or until soft. Stir regularly. Transfer the potatoes to a dish.

Heat a little more oil in the frying pan, add the onion and bacon and cook for 8-10 minutes until the onions are golden and the bacon is crispy. Turn down the heat if they begin to burn. Stir through the garlic and smoked paprika and cook for another minute.

Then add in the tomatoes, sugar, sliced pepper and the potatoes. Season and cover the pan. Cook for 5 minutes on a low heat, stirring occasionally.

Scatter the peas over the sauce then make four dips with the back of a spoon, large enough to hold an egg. Break the eggs into the dips in the sauce, cover and cook over a medium heat for 5 to 6 minutes or until the whites are set and the yolks are still runny.

To serve: Bring the dish to the table and let everyone help themselves.

Ingredients

Ingredients
Method

250g rigatoni

1 tbsp olive oil

2 garlic cloves, finely chopped

½ tbsp fennel seeds

3 large good quality sausages, preferably with fennel, casings removed

400g tomato passata

50g frozen spinach

A good handful of fresh basil

Parmesan cheese, shavings to serve

Cook the pasta in a large pot of boiling salted water for 12 minutes or so until al dente before draining.

While the pasta is cooking, heat the oil in a large frying pan over a medium high heat. Add the garlic and fennel seeds and fry for 30 seconds or until aromatic and the garlic begins to go golden. Add in the sausage meat and fry until lightly browned, breaking up with the back of a wooden spoon as it fries.

Pour in the tomato passata, add in the spinach breaking up with a wooden spoon and bring to a steady simmer and cook for 10 minutes until thickened slightly. Check for seasoning and add salt and red chilli flakes as required.

Pour the sauce into the pot of pasta and stir to combine completely.
Serve with fresh basil and Parmesan shavings.