Brats Baked with Beans & Eggs
Ingredients
- 4 large eggs
- 6 - 8 Hellers Bratwurst sausages
- 2 tbspn vegetable oil
- 1 large onion, finely diced
- 2 garlic cloves, peeled & crushed
- 1 red chilli, deseeded & finely chopped
- 1 tsp smoked paprika
- 1 x 400g tin chopped tomatoes
- 1 tsp tomato purée
- 100 mls water
- 1 tbspn sugar
- 1 x 400g tin cannellini beans, rinsed & drained
- 3 tbpsn fresh basil leaves, chopped
- extra basil leaves to garnish, chopped
- salt & pepper to season b
Method
- Preheat oven to 180°C.
- Fry the sausages in a fry pan with 1 tbspn oil over a medium heat, turning often until lightly coloured & cooked through. Once cooked remove from pan & drain on kitchen paper.
- In a second large fry pan add 1 tbpsn of oil and place over a medium heat. Add the diced onion & fry for 2 - 3 mins, then stir in the garlic, chilli & smoked paprika. Cook for another 2 mins, stirring often.
- Add the tin of tomatoes to the onion mixture, followed by the tomato purée, water & sugar. Stir & bring to a boil. Reduce the heat & simmer for 5 minutes.
- Add the beans to the onion mixture, stirring until heated through. Remove the fry pan from the heat & stir through the chopped basil. Taste & season with salt & black pepper.
- Cut each sausage in four & add to the mixture in the fry pan. Grease with melted butter 4 individual dishes or one large ovenproof dish.
- Pour the sausage mixture into the oven proof dish/dishes, making four depressions in the middle of the mixture. Crack an egg into each depression, & add a rind of black pepper over the eggs.
- Place the baking dishes in the oven & bake for 12 - 14 mins until the eggs are just set.
- When cooked remove from the oven, sprinkle over the extra basil. Serve with freshly cooked toast.
