Full English Baked Eggs

Two worlds collide. Bringing the classic Full English to this Middle Eastern dish. The tomatoey sauce is brought to a new level with the sausage and bacon.

📝 Ingredients

• 6 Sausage
• 200 g Chestnut Mushroom
• 10Rasher Bacon
• 1Sprig Rosemary
• 2 Clove Garlic
• 200 g Spinach
• 800 g Tomato
• 8 Egg
• 500 g Sourdough

👨‍🍳 Instructions

1. 1Preheat oven to 180°C/356°F.
2. 2Remove skins from the sausages and divide each sausage into 3 balls. Chop your bacon into chunks.
3. 3Add a small splash of oil to a pan. Cook the sausage and bacon until caramelising and browned.
4. 4Slice and add your mushrooms, then reduce them down. Add your chopped garlic cloves and a tsp of chopped rosemary. Mix it in and add your spinach.
5. 5Once it has wilted, pour in your tomatoes. Mix everything together, season well with salt and pepper. Reduce down until you have a thick sauce.
6. 6Make little dips in the sauce and add your eggs. Put the dish in the oven for 12 minutes until the eggs are cooked.
7. 7Serve with some lovely crispy sourdough toast! Enjoy!