baked eggs with smoked sausage
 
 

serves 2

1 carrot
1 medium onion
3 cloves of garlic
1 sprig of thyme
1 fresh bay leaf
Sunflower oil
500m1 passata, or 400g tin of chopped tomatoes
1 smoked sausage, preferably kabanos, sliced into 1cm pieces
1 small tin of butter beans, drained
1 small bag of baby spinach
2 free-range eggs

Heat the oven to 200C (fan 180C). Pulse the carrot, onion, garlic, thyme and bay leaf in a food processor until the vegetables are all small chunks of the same size. Heat a little sunflower oil in a medium saucepan and sweat the vegetables for 5 minutes. Pour in the passata (or tomatoes), bring to a simmer and cook on a low heat for 20 minutes, then add the sausage and beans and cook for 5 minutes. Place in an ovenproof dish and set aside.

In another small pan, flash-fry the spinach to bring the water out, then drain in a sieve and place on top of the bean mix, making a well. Crack the eggs into the well and bake for 10-20 minutes, depending on how you like your eggs. Allow to cool for a few minutes and serve.