If eggs on toast is becoming old-hat, why not try this simple-to-prepare, African-inspired dish instead? The flavours in our Moroccan Baked Eggs and Sausages will not fail to impress.
- 1 red onion, sliced
- 1 red capsicum, sliced thinly
- 2 chorizo sausages, sliced thinly
- 6 lamb sausages
- 1 tablespoon olive oil
- 2 x 400g cans diced tomatoes
- 4 eggs
- 4 slices rustic-style bread
- 1/4 bunch fresh coriander
- Greek-style yoghurt, to serve
Preheat the oven to 180 degrees Celsius.
Squeeze the meat from the sausage casings into 2cm pieces.
Heat the olive oil in a frying pan and cook the chorizo for three minutes. Transfer with a slotted spoon onto a plate covered in paper towel. Cook the sausage pieces for three minutes and transfer to the plate. Add the onion and capsicum to the pan and cook for six minutes. Return the chorizo and sausage pieces to the pan with the diced tomatoes. Simmer for five minutes, then season with salt and pepper.
Make four hollows in the mixture and crack the eggs into them. Bake for ten minutes or until the egg whites are just set. Toast the bread and drizzle with olive oil. Scatter with coriander leaves and spoonfuls of yoghurt.