So this is what I had for lunch today. After picking dozens of tomatoes, turning them into a sauce and waiting about three hours or more for it to reduce on the stove, I just gave up and decided to steal some of it anyway, as I was just too hungry to wait for it to finish. It tastes lovely, just not so condensed into it’s pulpy pasty regular saucy way. Yet!
This was such a quick snack that I splurged a bit on a leftover bbq sausage, and why not? This could pass as a breakfast goody to anyone who wakes up around noonish.
I gathered the following:
- Some tomato sauce (home made, full of fresh tomatoes, herbs, garlic and onions)
- 1 leftover sausage
- 2 eggs
- Fresh parsley
- 1 rye bread roll
Turn the oven on 200ºC, layer the sliced sausage in a dish, spill in the tomato sauce and carefully spoon in the eggs. Remember to rotate at least once, as home ovens are not very keen at uniformly cooking whatever you put in them. And you don’t want one egg overcooked while the other one is oozily delicious. Two runny eggs are always better!
To all you people out there who think eggs are bad for you – stop it. The egg is actually the perfect source of protein, and all those ideas about cholesterol, well you might want to start blaming the fried goods, instead of the occasional egg. Vegetarian lovers, this recipe is also good for you, just keep out the fatty sausage, and Vegans, sorry but I can’t help you. An egg a day is yay ok, and you don’t know what you’re missing!
Enjoy your snacking and have a lovely weekend!