Ingredients

Method

• 1 red onion, finely sliced
• 2 cloves garlic, finely chopped
• 2 T olive oil
• 400 g Woolworths traditional ostrich sausage, removed from the casing
• 410 g can Woolworths peeled and diced tomatoes
• 200 g cocktail tomatoes, halved
• 6-8 extra-large free-range eggs
• 3 T Fresh Italian parsley, coarsely chopped
• 2 x 2 packs Woolworths heat & eat garlic naan breads, heated
• 180 g tub Woolworths hummus
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Sauté the onion and garlic in a little olive oil.

2. Add the sausage and brown over a high heat for 5 minutes.

3. Add the canned and fresh tomatoes to an ovenproof dish and tip in the browned sausage meat. Season with salt and pepper.

4. Bake at 180°C for 10 minutes, or until softened and slightly reduced.

5. Make small hollows in the sauce using the back of a spoon, then crack 1–2 eggs per person into the hollows. Season, then return to the oven for 7–10 minutes or until the eggs are jammy.

6. Garnish with the parsley and serve with the naan and hummus.

Photography: Shavan Rahim
Videography: Romy Wilson
Recipes and production: Marchelle van Rooyen
Food assistant: Estee Skein

Sausage recipes here

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