Potted eggs and sausage with tomato sauce
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Whether you serve it for a gourmet breakfast or an easy dinner, these tasty individual pots are stylish and super satisfying
Ingredients
Olive oil
1 tbs
Brown onion
2 small, finely chopped
Garlic
2 clove(s), crushed
Tomato(es)
6 medium, chopped
Extra lean beef sausage
2 thin, (60g each)
Fresh flat-leaf parsley
¼ cup(s), roughly chopped
Oil spray
4 x 3 second spray(s)
Egg(s)
4 medium
Skim milk
¼ cup(s), (60ml)
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.
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