Potted eggs and sausage with tomato sauce

Instructions

1. Heat half the oil in a medium saucepan over medium heat. Add half the onion and cook, stirring, for 3–5 minutes or until softened. Add half the garlic and cook, stirring, for 1 minute. Add tomatoes and cook, stirring occasionally, for 20–25 minutes or until thick and pulpy. Season with sea salt and freshly ground black pepper. Set tomato sauce aside to cool.
2. Meanwhile, preheat oven to 160°C or 140°C fan-forced. Heat remaining oil in a medium non-stick frying pan over medium-high heat. Add remaining onion and cook, stirring, for 3–5 minutes or until softened. Add remaining garlic and cook, stirring, for 1 minute. Remove sausage meat from its casings and coarsely chop. Add sausage meat to pan and cook, stirring, for 4–5 minutes or until browned. Stir in parsley.
3. Lightly spray four ¾-cup (185ml) capacity ovenproof dishes with oil. Spoon sausage mixture into dishes. Break an egg into each dish and pour over a little milk. Season with sea salt and freshly ground black pepper. Bake for 15–20 minutes or until just cooked through. Cool. Serve with tomato sauce.