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Sausage and poached egg bake

Sausage and poached egg bake


Spend less time washing up and more time catching up, with this one-pan dish

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    2529kj 605kcal
  • Fat
    High 47%
  • Saturates
    Low 1%
  • Sugar
    High 47%
  • Salt
    Low 47%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 1 tbsp Co-op olive oil
  • 454g pack Co-op Butcher’s choice Cumberland sausages
  • 3 Co-op mixed peppers, sliced
  • 300g Co-op passata
  • 250g Co-op baby plum tomatoes, halve
  • 1 1/2tsp smoked paprika
  • 1 1/2 tsp oregano
  • 2 Co-op ciabatta rolls
  • 4 Co-op British eggs
  • Handful flat leaf parsley, chopped


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Heat the oil in a large frying pan and cook the sausages on a medium heat for 10 mins until cooked through and browned all over
  3. Set aside and cover with foil to keep warm
  4. Add the peppers to the pan and cook for 10 mins, stirring regularly, until soft
  5. Add the passata and plum tomatoes and cook for another 5 mins
  6. Add the paprika and oregano
  7. Season and cook for 2 mins more
  8. Halve the ciabatta rolls and bake in the oven for 10 mins
  9. Meanwhile, put the sausages back in the pan, tucking them into the sauce
  10. Make 4 wells and crack in the eggs
  11. Cover the pan and cook for 10 mins, or until the eggs are cooked through but the yolks are still runny
  12. Garnish with the parsley and serve with the toasted ciabatta on the side

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