
Sausage and poached egg bake
https://www.coop.co.uk/recipes/sausage-and-poached-egg-bake
Spend less time washing up and more time catching up, with this one-pan dish
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 46g
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Ingredients
- 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
Method
- Preheat the oven to 190°C/fan 170°C/Gas 5
- 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
- Set aside and cover with foil to keep warm
- Add the peppers to the pan and cook for 10 mins, stirring regularly, until soft
- Add the passata and plum tomatoes and cook for another 5 mins
- Add the paprika and oregano
- Season and cook for 2 mins more
- Halve the ciabatta rolls and bake in the oven for 10 mins
- Meanwhile, put the sausages back in the pan, tucking them into the sauce
- Make 4 wells and crack in the eggs
- Cover the pan and cook for 10 mins, or until the eggs are cooked through but the yolks are still runny
- Garnish with the parsley and serve with the toasted ciabatta on the side