For a variation on barbecued snags try this one-pot complete meal.
Ingredients
- 1 teaspoon olive oil
- 8 (650g) thick beef sausages
- 1 medium brown onion, thinly sliced
- 200g cup mushrooms, quartered
- 175g rindless shortcut bacon, sliced
- 400g can diced tomatoes
- 4 eggs
- 2 tablespoons chopped flat-leaf parsley leaves
- 8 slices ciabatta bread
Method
- Step 1Heat oil in a large frying pan over medium heat. Add sausages. Cook, turning, for 10 to 12 minutes or until cooked through. Transfer to a large plate. Cover to keep warm. Carefully drain oil from pan.
- Step 2Return pan to medium heat. Add onion, mushroom and bacon. Cook, stirring, for 5 minutes or until onion has softened.
- Step 3Thickly slice sausages and return to pan with tomato. Bring to the boil. Make 4 shallow holes in mixture. Carefully crack 1 egg into each hole. Reduce heat to low. Cook, covered, for 4 to 5 minutes or until eggs are cooked to your liking.
- Step 4Sprinkle with parsley and serve with crusty bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
3207 kj
Energy
49g
Fat Total
20g
Saturated Fat
8g
Fibre
45g
Protein
335mg
Cholesterol
2070.49mg
Sodium
6g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Serve the cook-up with 80g rocket leaves to add a fresh peppery flavour.
- Author: Emma Braz
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas
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