1 tablespoon olive oil
3 red onions, roughly chopped
1 red pepper, sliced
1 garlic clove, sliced
small bunch of fresh coriander roughly chopped, with leaves and stalks separated
1 x packet Britwurst Beef Merguez Sausages (feel free to use other flavours as well)
2 x can tinned chopped tomatoes (400g, 1 x plain, 1 with added chili if available)
4 x eggs
1. Gently squeeze sausages in the middle then twist and cut each one in half to create 12 mini sausages. If using pork sausages take extra care, or cook sausages first then cut them and add them at step 3.
2. Heat the oil in a frying pan, then soften the onions, red pepper, garlic and coriander stalks for 5 mins until soft. Add sausages and cook until browned.
3. Stir in the tomatoes and let it simmer for 8-10 minutes.
4. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
(photo & recipe (c) Britwurst)
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