- Serve the pork sausages, spicy spinach and poached eggs on the crispy baby potatoes.
- This recipe requires a gas hob or skottel for cooking.
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Pork Sausages with Spicy Tomato Spinach & Poached Egg on Crispy Baby Potatoes
Ingredients
- Pork Sausages & Crispy Baby Potatoes
- 375 g Eskort Gold Medal Sausages
- 4 eggs, poached
- 500 g baby potatoes
- salt and pepper, to taste
- oil, for deep frying
- olive oil, for cooking
- Spicy Tomato Spinach
- 4 ripe tomatoes, grated
- 1 onion, chopped
- 1 clove garlic
- 1 red chilli, chopped
- 5 handfuls spinach, chopped
- 45 ml (3 T) olive oil
- salt and pepper to taste
- Serving:
- Serve the pork sausages, spicy spinach and poached eggs on the crispy baby potatoes.
- Allergens
- This recipe contains no allergens.
Method
- Boil the potatoes in boiling water over a gas stove top until soft.
In a pan over a gas flame, heat the oil and fry the pork sausages for 10 to 15 minutes until browned evenly. - While the sausages cook, prepare the potatoes and spicy tomato spinach.
- In a separate pan over a gas flame, fry the halved baby potatoes in olive oil until crispy.
- For the spicy tomato spinach; fry the onions, garlic and olive oil in a saucepan over a moderate gas flame, until glossy.
- Add the tomato, chilli and spinach to the saucepan and cook until the spinach is completely wilted.
Notes
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