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.

Ingredients

• 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.

Enjoy!