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

Prep time: 5 mins
Cook time: 20 mins
Serves 2


4 HECK Smoky Paprika chipolatas

½ red onion, finely chopped

200g cherry tomatoes, halved

1 heaped tsp harissa paste

1.5 tsp tomato puree

2 large eggs

2-4 dollops of fat free yoghurt

1/2 tsp of paprika

1 tsp of chopped parsley to serve

Cooking oil spray (low cal)


  • Spritz a frying pan with spray and place on the hob. All the onion and cook for a couple of minutes. Then add the sausages.  Continue to cook over a medium heat, turning occasionally until the sausages are browned evenly.
  • Add the 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 the mixture becomes properly saucy!
  • Now make 2 holes/gaps in the mix and crack an egg into each.  Keep on the heat for 3-4 minutes until the egg is cooked 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.
  • Serve immediately and enjoy!

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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