Photo of Potted eggs and sausage with tomato sauce by WW

Potted eggs and sausage with tomato sauce

5
4
4
SmartPoints® value per serving
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 sausages

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.

Notes

SERVING SUGGESTION: Mixed salad leaves drizzled with balsamic vinegar.

Start eating better than ever!