This baked egg recipe works great for brunch or dinner!
What you need
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
50g frozen broad beans
2 large free-range eggs
1 tablespoon natural yoghurt
Salt and freshly milled pepper
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