- Serve the pork sausages, spicy spinach and poached eggs on the crispy baby potatoes.
- This recipe requires a gas hob or skottel for cooking.
.
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
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
