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Moroccan baked eggs and sausages
Moroccan baked eggs and sausages
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up a flavorful Moroccan eggs and sausage dish in just 30 minutes with simple ingredients and tools!
Ingredients:
  • 1 red onion
  • 1 red capsicum
  • 1 dried chorizo sausage (see top tips)
  • 3 lamb sausages
  • 18.20 gm olive oil, plus extra, to drizzle
  • 2 x 400g cans Italian chopped tomatoes
  • 4 eggs
  • 4 slices rustic-style bread
  • 1/4 bunch coriander
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat the oven to 180C. Slice the onion after peeling and halving it. Thinly slice the capsicum after halving and discarding the seeds. Slice the chorizo thinly, and squeeze the sausage meat from its casings into 2cm pieces.
  • 1. In a heated frying pan over medium heat, cook chorizo in oil for 3 minutes until browned. Remove and place on a paper towel-lined plate. Cook sausage pieces in the same pan for 3 minutes until browned. Add to the chorizo. Keep the pan for later use.
  • Sauté onion and capsicum in the same pan until soft, about 6 minutes. Add chorizo, sausages, and tomatoes. Simmer for 5 minutes until sauce thickens slightly. Season with salt and pepper to taste.
  • Transfer the mixture into 4 x 18cm shallow, ovenproof dishes. Create a well in the tomato mixture in each dish and gently break one egg into each well. Bake for 10 minutes until the egg whites are cooked and the yolks are still soft.
  • Toast the bread in a toaster until golden brown, then drizzle with additional oil and season to taste.
  • Tear fresh coriander leaves and sprinkle generously over the bakes. Add a dollop of creamy yogurt on each one and serve alongside crispy toast.

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