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Sausage Potato Tomato Bake with Eggs
Traditional British Recipes

Sausage Potato Tomato Bake with Eggs

In the OvenDinner4

This sausage potato tomato bake is built for busy evenings when you need a proper meal without standing over the hob. Everything roasts together in one dish so the flavours deepen while you get on with the rest of the evening.

Adding eggs at the end turns it into a complete family dinner with very little extra work. Serve straight from the tray with fresh herbs and crusty bread if you like.

Method

15m40m55m
  1. Preheat the oven to 200°C fan and lightly oil a large baking dish.
  2. Toss potato chunks with olive oil smoked paprika oregano salt and black pepper.
  3. Add potatoes onion garlic and sausages to the dish and spread into an even layer.
  4. Roast for 30 minutes turning once halfway so the potatoes colour evenly.
  5. Pour in chopped tomatoes and stir gently around the sausages and potatoes.
  6. Return to the oven for 10 minutes until bubbling and the sausages are fully cooked.
  7. Make four wells in the tray and crack in the eggs.
  8. Bake for 6 to 8 minutes until the egg whites are set and yolks are cooked to preference.
  9. Scatter over chopped parsley and serve straight from the dish.

Ingredients

  • 30ml Olive Oil
  • 700g Potatoes cut into chunks
  • 400g Chopped tomatoes tinned
  • 5ml Smoked Paprika
  • 5ml Dried oregano
  • 1 Onion sliced
  • Salt, to taste
  • 2 Garlic cloves minced
  • Black Pepper, to taste
  • 8 Pork Sausages
  • 10g Parsley fresh chopped for garnish
  • 4 Eggs

Notes

Parboil potato chunks for 5 minutes first if you want a softer centre.

Use good quality sausages as they flavour the whole tray.

Add a pinch of chilli flakes if your household likes a little heat.

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