Beef Sausages, with Kidney Beans & Organic Eggs

P1030174 copy copyServes 4, prep time 20 minutes, cooking time 30 minutes

8 beef sausages (or veggie sausages)
4 shallots chopped
1 clove of garlic chopped
1 tsp of cayenne pepper
2 large tomatoes chopped
4 tbsp of tomato puree
2 cups of water
2 tbsp of Chipotle sauce
1 vegetable stock cube

1 tin of kidney beans, rinsed and drained
Salt and pepper
Oil for frying
4 organic eggs
1 chopped chilli and a few sprigs of coriander to serve

Grill the sausages then set to one side. Chop the shallots and sweat in some oil with garlic and cayenne pepper. Season and stir until softened. Add the chopped tomatoes, tomato puree, water, chipotle sauce, stock cube and stir, simmer on a low heat for 10 minutes. Next, add kidney beans. Then add the sausages to the pan cover and simmer for another ten minutes. Meanwhile, heat some oil on a low heat and fry and the eggs. Remove the pan from the heat, add the eggs, top with some chopped chillies, coriander and serve.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.