Breakfast Chilli Sausages Baked Eggs
Here’s a brekky to warm you up! Slices of Aussie pork snags with a chunky tomato sauce topped with eggs and a sprinkle of spice!
what you need
- 1 pack of Three Aussie Farmers Farmhouse Style Sausages
- 1 garlic clove, minced
- 1 brown onion, diced
- 1 Tbsp. tomato paste
- 400g can of crushed tomatoes
- ½ tsp. chili flakes
- 3 eggs, room temperature
- 1 tomato, cut into wedges to serve
- Basil, to serve
- Toast, to serve
how to make it
- Pre-heat fan-forced oven to 200⁰C.
- In a medium-sized oven safe fry-pan, brown all sides of the sausages over high heat. Remove from heat and slice at an angle and set aside.
- In the same pan, add the garlic and onions cooking until the onions are soft.
- Create a small well in the middle of the pan and add the tomato paste. Cook the paste for 30 secs then stir through. Pour in the crushed tomatoes, chili flakes and sliced sausages. Cook for further 5 mins.
- Carefully crack eggs over top of the tomato mixture and transfer fry-pan into the oven to bake for 8 mins.
- Place tomato wedges on top and sprinkle the basil over the top.
- Serve with toast and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
