serves 2
Per Serving: 219kcal | 21g protein | 11g fat, of which 2.6g saturated fat | 8g carbs, of which 5g sugars | 3g fibre
Ingredients
- HECK! Chicken Italia sausages × 6
- Onion × 1, diced
- Garlic × 2 cloves
- Green pepper × 1, sliced
- Spinach × 150g
- Cherry Tomatoes
- Cumin × 1 tsp
- Natural Yogurt
- Ground coriander × 1 tsp
- Green veg stock × 400ml
- Eggs × 4–6
- Olive oil
- Salt & pepper
- Green Chilli to garnish
Method
- Roast the vine tomatoes at 190°C until soft, blistered and slightly caramelised. Set aside.
- Heat a large pan over a medium heat and add the sausages.
- Cook the sausages whole until golden all over and cooked through.
- Remove from the pan, slice into chunks and set aside.
- In the same pan, soften the onion and garlic.
- Add the pepper and spices and cook for 2 minutes until fragrant.
- Pour in the stock and bring to a gentle simmer.
- Add the spinach and simmer for around 10 minutes until the sauce has thickened.
- Stir the sausages back into the pan, make small wells and crack the eggs into them.
- Cover and cook until the egg whites are set and the yolks are still soft. Finish with the roasted vine tomatoes on top and serve straight from the pan, with a swirl of yoghurt or fresh herbs if you like.