Two worlds collide. Bringing the classic Full English to this Middle Eastern dish. The tomatoey sauce is brought to a new level with the sausage and bacon.
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Serves
4
Sausage
Chestnut Mushroom
Bacon
Rosemary
Garlic
Spinach
Tomato
Egg
Sourdough
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Serves
4
Sausage
Chestnut Mushroom
Bacon
Rosemary
Garlic
Spinach
Tomato
Egg
Sourdough
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Remove skins from the sausages and divide each sausage into 3 balls. Chop your bacon into chunks.
Step 3.
Add a small splash of oil to a pan. Cook the sausage and bacon until caramelising and browned.
Step 4.
Slice and add your mushrooms, then reduce them down. Add your chopped garlic cloves and a tsp of chopped rosemary. Mix it in and add your spinach.
Step 5.
Once it has wilted, pour in your tomatoes. Mix everything together, season well with salt and pepper. Reduce down until you have a thick sauce.
Step 6.
Make little dips in the sauce and add your eggs. Put the dish in the oven for 12 minutes until the eggs are cooked.
Step 7.
Serve with some lovely crispy sourdough toast! Enjoy!
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Notes (1)
F
Fiona B.
5 months ago
V easy and flavoursome. We had with flatbreads and I added some cumin with the salt and pepper for added earthiness
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