January 2, 2017 —
When you’re needing some carbs and protein and a kick to the system these sausages and eggs are just the ticket.
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1 or 2 eggs, cooked as you like
1 or 2 sausages (leftover sausages are good, even leftover salami)
1 cup chicken stock
1 small shallot chopped
1 tsp tomato puree
1/4 tsp sugar
1/2 – 1 tsp smoked ‘hot’ Spanish paprika
A few herbs such as thyme, bay, oregano and rosemary (optional)
1/2 tsp sherry vinegar or other vinegar – or squeeze of lemon
Butter and salt and pepper
Small bunch fresh chopped chives
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Eggs in a spicy broth. The idea came from trying to make an ordinary sausage taste like a chorizo. In fact this is better than chorizo with eggs – it’s milder and easier on the stomach but still has the kick of smoked paprika and chilli. The dish really needs some chicken stock – if you don’t have fresh stock use a can of chicken consomme or a stock cube.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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