454g Reduced Fat Butchers Classic Pork Sausages
2 tbsp olive oil
1 onion, sliced
1 clove garlic, crushed
1 red pepper, sliced
1 yellow pepper, sliced
1 tsp smoked paprika
200g vine-ripened Piccolini cherry tomatoes
25g pack fresh coriander, roughly chopped
4 medium eggs
- Grill the sausages for 8-10 minutes, turning occasionally, until golden and cooked through. Slice them into bite-sized pieces.
- Meanwhile, heat the oil in a deep frying pan or shallow casserole dish and add the onion, garlic and peppers. Cook gently for 10-15 minutes, stirring occasionally, until tender and golden.
- Add the paprika and cook for 1 minute, then add the tomatoes and 2 tbsp water. Cook gently until the tomatoes have burst. Season and stir in half the coriander. Stir in the sausages.
- Make 4 indentations in the mixture and crack an egg into each one. Cover with a lid and cook over a gentle heat for 6-8 minutes, until the eggs have just set. Scatter over the remaining coriander, and serve with crusty bread.