BAKED EGGS IN SAUSAGES

My family always asks for this recipe when we go camping. Sausage are just so easy when you go away. If you can get preservative free ones from the butcher, I highly recommend them.

Gluten, dairy and nut free

 

Serves 4-6

INGREDIENTS:

You can use any vegetables that you have handy for this recipe. Here is what I use.

  • 8 sausages
  • 1 onion, diced
  • 1 carrot, ¬†finely diced
  • 6 button mushrooms, quartered
  • 4 eggs
  • 2 cloves garlic
  • 1 can kidney or cannellini beans, drained
  • 1 can tomatoes
  • 1 Tbsp. olive oil
  • Salt and pepper top taste

 

METHOD:

  • Heat a large frying pan or whatever large pan you have available, on high heat.
  • Heat half the oil in the pan and add the sausages. Cook the sausages all the way through then remove them from the pan, onto a cutting board. When they are cool enough to handle, slice into 2-3cm pieces.
  • Turn the heat down slightly to medium-high heat. Add onions and cook for 2 minutes until soft and almost clear. Stir in garlic for 1 minute.
  • Stir in carrot and mushrooms. Cook, stirring for 2 or 3 minutes.
  • Pour in can tomatoes. Add a little water to the can, swirl it around and pour it into the pan.
  • Sprinkle a little salt and pepper into the sauce mix.
  • Pour in beans and sausages. Bring to the boil, reduce the heat to low, put the lid on and simmer for 8 minutes.
  • Make a little hole in the sausage mixture in one corner of the pan. Crack an egg into the hole. Do this to the other 3 corners of the pan so you have 4 eggs in the pan.
  • Put the lid back on and cook for 3 to 4 minutes until the eggs are cooked through or cooked to your liking. If you like them running you may only need 2 or 3 minutes.
  • Serve with potatoes, rice or crusty bread.

 

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