Turkey Sausage Shakshuka
with Chilli Baby Bakes

This baked egg recipe works great for brunch or dinner!

What you need

Ingredients:

  • 1 packet of Mash Direct Green Cabbage
  • 1 packet of Mash Direct Chilli Baby Bakes
  • 1 packet of Mallon's Low Fat Gluten Free Turkey Sausages
  • 1 tablespoon light olive oil
  • 1 onion, peeled and sliced
  • 2 teaspoons muscovado sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne
  • 4 ripe tomatoes, roughly chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh coriander, chopped
  • Up to 150ml water
  • 100g asparagus
  • 50g frozen broad beans
  • 2 large free-range eggs
  • 1 tablespoon natural yoghurt
  • Salt and freshly milled pepper

Recipe method

Preheat a grill to a moderate-high heat. Place the sausages onto a grill pan and cook for 15 minutes, turning occasionally until thoroughly cooked.

Place the baby chilli bake into a preheated oven as per packet instructions.

For the Shakshuka, heat the olive oil in a large frying pan and fry the onion for two minutes. Add sugar, cumin, cayenne, tomatoes, green cabbage, parsley, two thirds of the coriander and a little salt and pepper. Cook on low heat for 10 minutes, adding enough water to keep it to the consistency of a pasta sauce.

Add the asparagus and cook for 2 minutes before adding broad beans.

Make 2 spaces in the mixture and break an egg into each. Sprinkle with salt, cover and cook very gently for 5-6 minutes, until the egg just sets.

Add the cooked sausages to the Shakshuka.

Drizzle with a little natural yoghurt and sprinkle with the remaining coriander
before serving.
Potatoes Potatoes

Make it a meal.

Cook

35 - 40 minutes

Skill

Easy

Serves

4

Cook

30-45 minutes

Skill

Medium

Serves

2

Cook

30 minutes

Skill

Easy

Serves

4

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