Brunch Skillet with Salt & Chilli Wedges

What you need

Ingredients

  • 1 pack of Mash Direct Salt & Chilli Wedges
  • 1 onion diced
  • Pinch of chilli flakes
  • 1 Pepper roughly chopped
  • 2 garlic clove chopped
  • 1 chopped jalapeño (leave the seeds in if you like extra heat)
  • 1 teaspoon of Raw el hanout
  • 1 teaspoon hot smoked paprika
  • 4 rashers of bacon sliced
  • 3 sausages of choice (cut into 2cm chunks with scissors)
  • 1 tablespoon of caster sugar
  • Salt & Pepper to taste
  • Coriander to garnish
  • Fresh eggs - 1 per person

Recipe method

Heat a skillet on the BBQ directly over the coals.

Place the wedges onto the BBQ indirect to start to come to temperature.

In the pan:

Heat a small amount of rapeseed oil - add the cut sausage & bacon, onion. Once browned add Diced pepper, jalapeño, garlic and spices to the mix. Cook for approximately 1 minute

Transfer the wedges to the skillet.

Add the tin of chopped tomatoes to the pan and sprinkle over the sugar.

Once the contents of the pan have been combined and started to bubble create 3 small wells in the sauce to accommodate the eggs.

Drop the eggs into the wells trying to keep the yolks intact. Continue to cook indirectly with the BBQ lid closed until the eggs have cooked.

Garnish with chopped coriander and serve with crusty bread.

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Make it a meal.

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Cook

25 - 30 minutes

Skill

Easy

Serves

3

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