Paprika Chicken Sausages and Eggs

Prep Time: 5mins - Cook Time: 20mins - Serves: 2

Try this deconstructed Shakshuka with our Paprika Chicken Sausages, Add some roasted tomatoes and there you have it, the perfect mid week meal.


  • 1 Pack Heck! Paprika Chicken Chipolatas
  • ½ red onion, finely chopped
  • 200g cherry tomatoes, halved
  • 1 heaped tsp harissa paste
  • 1 tbsp tomato puree
  • 2 large eggs
  • 2 tbsp Fat free yoghurt
  • 5g Paprika
  • 15g Parsley (Chopped)
    1. Spritz a frying pan with low-cal spray and cook the red onion for a couple of minutes, then add the sausages. Continue to cook over a medium heat until the sausages are browned and piping hot throughout.
    2. Add the cherry tomatoes, harissa paste and tomato puree with a splash of water. 
    3. Cook for a further 5 minutes, adding more water a little at a time if the mix seems to be getting too dry.  You want the tomatoes to break down over the heat so it gets properly saucy!
    4. Make a couple of holes in the mix and crack an egg into each well. 
    5. Keep the dish on the heat for 3-4 minutes until the egg is cooked to your liking. 
    6. We prefer it to be a bit runny so probably no more than 4 minutes until you’re ready to serve.
    7. Finally top with a couple of generous dollops of fat free Greek style yoghurt, a pinch of paprika and a good sprinkle of chopped parsley.


     Nutritional Information Per 100g 

    Per Portion

    (5 Chipolatas Per Person)


    Energy 446kJ/106kcal 1526kJ/363kcal
    Fat 3.7g 13g
    Of Which Saturates 1.2g 4.1g
    Carbohydrates  3.7g 12g
    Of Which Sugars 2.1g 7.2g
    Protein 14g 47g
    Salt 0.92g 3.1g
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