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

  • Pork Sausages & Crispy Baby Potatoes
  • Preheat the oven to 185°C.
  • Place the pork sausages on a greased baking tray and bake for 10 to 15 minutes.
  • While the sausages cook, cut the baby potatoes into halves and deep fry until crispy.
  • Season with salt and pepper.
  • Spicy Tomato Spinach
  • In a saucepan over moderate heat, fry the onions and garlic in olive oil until glossy.
  • Add the tomato, chilli and spinach and cook until the spinach is completely wilted.

Serve

Serve the pork sausages, spicy spinach and poached eggs on the crispy baby potatoes.