This is a super tasty, one-pan dish that doesn’t take long to prepare and is packed with loads of flavour!
Using one pan saves on the washing up and is a great dish you can plonk down on your dining table for everyone to dig in.
The baked eggs on top finish it off perfectly as they go so well with the spice and the tomatoes.
Serve as it is or along with some bread to mop up the sauce.
Recipe (serves 2)
1 tbsp olive oil
4 good quality sausages
2 onions, sliced
2 peppers, sliced (I used yellow and green)
4 cloves of garlic, crushed
1 red chilli, finely chopped
2 small sweet potatoes, peeled and diced
1 tsp paprika
1 tsp cayenne pepper
1 tbsp honey
Salt and pepper
Using a frying pan that is oven safe, heat the olive oil and add in the chopped garlic and chilli. Add in the sliced peppers and onions and cook with some salt and pepper for 15 minutes, until soft and tender.
Meanwhile, boil the sweet potato cubes until soft, around 12 minutes.
Add the sweet potato to the frying pan and cook along with the peppers and onions for 5 minutes, to brown it up a little. Remove the veggies from the pan and set aside in a bowl.
Fry the sausages in the same frying pan until brown all over – they don’t need to be cooked thorough, just brown.
Add the veggies back to the pan and add in the paprika, cayenne pepper, honey, some salt and pepper and the passata. Stir well, and leave to simmer for 10 minutes until the sausages are cooked.
Next, create four holes in the mix and crack an egg into each hole.
Bake in a pre-heated oven at 180c for 5 minutes until the eggs are just cooked and the yolks are still runny.
Serve as it is or with some crusty bread.