Serves 2, prep time 15 minutes, cooking time 20 minutes
INGREDIENTS
8 new potatoes
2 tbsp of vegetable oil
4 pork sausages (alternately use veggie sausages)
10 medium mushrooms
10 asparagus spears
1 garlic clove
Salt & pepper
1 onion chopped
1 can of cherry tomatoes
A splash of chipotle Tabasco
3-4 free-range eggs
Chopped chives to serve
METHOD
Add the potatoes to a pan of salted boiling water, cook until soft, drain and set to one side.
Heat the oil in a pan and brown the sausages, mushrooms and asparagus. Remove the sausages, mushrooms, and asparagus from the pan. Then fry the potatoes until crisp.
In the same pan sauté the onion and garlic, add the tomatoes, Tabasco sauce, season then turn down the heat.
Add the sausages, potatoes, mushrooms, asparagus, cover and simmer for five minutes.
Next, make wells in the sauce and break in the eggs, cover and cook until the eggs are set.
Remove from the heat, top with chopped chives and serve.