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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