Ingredients
- 1 tablespoon olive oil
- 12 (375g) chipolata sausages
- 1 medium red onion, chopped
- 2 garlic cloves, crushed pinch dried chilli flakes
- 410g can diced tomatoes with roasted capsicum
- 4 eggs
- 1 tablespoon chopped fresh flat-leaf parsley leaves
Method
- Step 1Preheat grill to high. Heat oil in a large frying pan over high heat. Add sausages and onion. Cook, turning, for 2 to 3 minutes or until sausages are browned. Reduce heat to medium.
- Step 2Add garlic and chilli. Cook for 30 seconds or until fragrant. Stir in tomato and 1/2 cup cold water. Simmer for 5 minutes. Using a spoon, make 4 indentations in mixture. Crack 1 egg into each indentation.
- Step 3Place pan under grill. Cook for 1 to 2 minutes or until egg is just set. Top with parsley. Serve.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1670 kj
Energy
30g
Fat Total
12g
Saturated Fat
4g
Fibre
21g
Protein
271mg
Cholesterol
1038.38mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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