Eskort

Pork Sausages with Spicy Tomato Spinach & Poached Egg on Crispy Baby Potatoes

Pork Sausages with Spicy Tomato Spinach & Poached Egg on Crispy Baby Potatoes

Prep Time

15min

Cook Time

30min

Total Time

45min

Serves

4

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

  • 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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