Equipment
Ingredients
Main
- 15 ml olive oil, light
- 8 pork sausage, cut into chunks
- 6 scallion, finely chopped
- 200 g mushrooms, thinly sliced
- 2 garlic, crushed
- 400 g cherry tomato, halved
- 400 g baked beans
- 4 egg, room temperature
- 1 g smoked paprika
- 40 g feta, crumbled
- 6 g parsley, finely chopped
Nutrition (per serving)
Method
Heat the olive oil in a large frying pan over medium heat (175°C/350°F).
Add the pork sausage chunks to the pan and brown them for 3 minutes, then remove them and set aside in a bowl.
Place the chopped scallions and sliced mushrooms into the same pan and cook for 4 minutes until softened.
Add the crushed garlic to the pan and cook for 1 minute until fragrant.
Return the sausages to the pan and add the cherry tomatoes and baked beans. Simmer for 20 minutes.
Create four indentations in the bean mixture and crack one egg into each space.
Cover the pan with a lid and steam the eggs for 7 minutes or until the whites are set.
Dust the eggs with smoked paprika and sprinkle the crumbled feta and chopped parsley over the pan.
Divide the mixture into four bowls and serve immediately.
Chef's Notes
- Ensure pork sausages reach an internal temperature of 71°C/160°F for safety.
- If using thick-cut sausages, increase the initial browning time to ensure even cooking.
Storage
Refrigerator: 3 days — Store in an airtight container; eggs may become rubbery upon reheating.
Reheating: Microwave on medium power until heated through, approximately 2-3 minutes.
