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!
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.
Serving Size: 258g
Total Fat: 4.3g