This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 220°C. Grease a roasting pan with non-stick cooking spray. Cut potatoes in half lenthways, then slice each half into 4 wedges. Place in a plastic bag with the oil and seasoning and rub together until coated.
2.Place in a roasting pan with the sausages. Bake for 20 minutes, tossing once or twice during cooking.
3.Add the tomato halves to the pan, bake for a further 15 minutes.
4.Make spaces in the pan and break in the eggs. Return pan to the oven for 4 minutes, or until the eggs are cooked to your liking; season. Scatter over chopped parsley, if using.
Note
- Serves 4-6. – Try different seasonings, and if your pan is large enough, add other vegetables such as sliced onions, button mushrooms and kumara wedges. – Choose a sausage with plenty of herbs, or even a spicy sausage. This recipe can be halved to make an easy supper for 2 people. PER SERVE (6) Energy 448kcal, 1875kj • Protein 22.3g • Total Fat 30g • Saturated Fat 11.4g • Carbohydrate 18g • Fibre 5.9g • Sodium 1345mg