Moroccan Baked Eggs with Sausage Meatballs
This recipe is the perfect weekend treat. It's a delicious breakfast but can also be eaten for lunch or dinner!
2 people
10 minutes
15 minutes
Ingredients
- 1 pinch Black Pepper
- 75 g Chorizo Sausages cut into chunks
- 4 - Eggs
- 1 clove Garlic grated
- 2 tbsp Natural Yogurt
- 1 drop Olive Oil
- 1 - Onion halved and thinly sliced
- 1 tsp Red Chilli finely chopped
- 1 - Red Pepper cut into 1cm strips
- 1 pinch Salt
- 1 bunch SuperValu Fresh Coriander leaves, to garnish
- 2 - SuperValu Pitta Bread
- 600 g SuperValu Tomato Passata
- 6 - Superquinn Award Winning Sausages 12 Pack 492g
- 1.5 tsp Supervalu Ground Cumin
- 1 - Yellow Pepper cut into 1cm strips
Method
- Preheat the oven to 180oC/gas mark 4.
- Squeeze the meat from the sausage casings and roll into 2cm balls.
- Set an ovenproof frying pan set over a medium heat. Add the chorizo and cook, turning, for 3 minutes or until browned. Using a slotted spoon, transfer to a plate lined with kitchen paper. Add the sausage pieces to the pan and cook, turning, for 3 minutes or until browned. Using a slotted spoon, add to the chorizo to drain.
- Add the onion and peppers to the same pan and cook, stirring frequently, for 6 minutes, until soft. Stir in the garlic, chilli and cumin and cook for 1 minute, then return the chorizo and sausages to the pan along with the tomato passata. Bring to a simmer, then cook for 5 minutes, until the sauce is slightly thickened. Season with salt and pepper.
- Make 4 wells in the tomato sauce in each dish, then carefully crack an egg into each well. Transfer the pan to the oven for 10 minutes, until the egg whites are just set and the yolks are still runny.
- Meanwhile, toast the pitta bread, then drizzle with a little oil and season with salt and pepper.
- To serve, scatter the coriander leaves over the baked eggs, then drizzle with yogurt. Bring the pan straight to the table to let everyone help themselves and serve the toasted pitta bread on the side.
