This is a really easy one-pot dish with a spicy Middle Eastern inspired sauce, and featuring lovely smoky paprika sausages and baked eggs. Serve with some pitta or crunchy baguette on the side to mop up all the delicious flavours and leave an empty plate!

Smoky Sausage and Eggs

Serves 2
Prep time 5 mins
Cooking time 20 mins


½ red onion, finely chopped

4 HECK smoky paprika sausages

200g cherry tomatoes, halved

1 heaped tsp harissa paste

1.5 tsp tomato puree

2 large eggs

Fat free yoghurt

Paprika and chopped parsley to serve


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.

Add the cherry tomatoes, harissa paste and tomato puree with a splash of water.  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!

Now make a couple of holes in the mix, and crack an egg into each well.  Keep on the heat for 3-4 minutes until the egg is to your liking.  We prefer it to be a bit runny so probably not more than 4 minutes until you’re ready to serve.

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 Info

Serving Size: 258g

Amount Per Serving

Calories: 194kcal

Total Fat: 4.3g

Saturates: 1.7g

Sugars: 7.0g

Salt: 0.27g

Protein: 26g

Carbs: 12g

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