Jess's Spanish Sausage, Egg Hash with Buffalo Mozzarella

Spanish Sausage Egg 3DHash with Buffalo Mozzarella Spanish Sausage Egg 3DHash with Buffalo Mozzarella

This Autumn, brunch is the new lunch. We love SuperValu nutritous free range eggs for their versatility, you can make a meal in minutes! Let's get cracking on this delicious recipe for you to enjoy at home.

4 people 20 minutes 15 minutes


  • 1 handfull Basil Leaves torn
  • 1 pack Buffalo Mozarella
  • 2 can Butter Beans rinsed under cold water
  • 1 - Chorizo SuperValu Spanish
  • 5 - Eggs SuperValu free range
  • 1 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic smashed
  • 35 g Parmesan Cheese finely grated
  • 2 slices Sourdough Bread thick slices, toasted.
  • 500 g Tomatoes
  • 1 pack plum vine tomatoes


  1. Grate the large tomatoes on a box cheese grater on the largest side and compost the leftover skin.
  2. In a large skillet or oven-safe dish, add the tomato pulp, beans, cherry tomatoes, chorizo, olive oil and garlic. Add salt and white pepper to taste. Heat for about 3 minutes for a jammy-like, baked beans consistency. 
  3. Make 5 little wells and crack in the fresh eggs. Tear over the buffalo mozzarella. Roughly chop the sourdough toast and sprinkle on top. 
  4. In a pre-heated oven at 180 degrees cook for approx 15-20 mins depending on how you prefer your eggs. 
  5. Serve in the centre of the table with freshly torn basil leaves on top and another drizzle of olive oil. Serve with Greek yoghurt and a large glass of SuperValu Valencian orange juice and you have yourself the perfect Spanish breakfast! 
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