DELICIOUS Big Breakfast

Start your day right with this Paleo recipe! This is a simple yet wonderful sausage, vegetables and egg dish. I just love how all the flavors are weld together. True to all Paleo diet recipes, there is no need for salt. It's all about blending. A light touch of sweetness from the onions, carrots and capsicum, with the rich savoury taste of the grass-fed sausages all encompassed in the sauce created from the tomatoes and spice. Then egg's dropped on just before baking so you have that terrific runny center!

Serves 2
1 brown onion, finely chopped
4 garlic cloves, finely chopped
1 tbs coconut oil
3 cups diced tomatoes
½ small leek, finely sliced
½ medium carrot, finely chopped
½ red capsicum, finely chopped
1 tsp paprika
Pinch of ground cinnamon
1 tsp sage, finely chopped
⅓ cup parsley, finely chopped
4 small-medium grass-fed sausages, sliced into bite sized pieces
2 eggs

Instructions

1. Preheat a fan-forced oven to 180° Celsius/350° Fahrenheit.
2. Heat a medium pan and fry the onion and garlic in the coconut oil until softened. Add the tomatoes, leek, carrot and capsicum and bring to simmering point. Cover and cook for 20 minutes, stirring occasionally. If the tomatoes are not juicy, you may like to add ½ cup of water at this point. Add the paprika, cinnamon, sage and parsley and stir for a further 2 minutes.
3. Meanwhile, in a cast-iron frying pan (or griddle pan) on medium-high heat, fry the sausage pieces for 6-8 minutes or until cooked. Pour the tomato sauce into the frying pan and stir gently to combine with the sausages.
4. Crack both of the eggs onto the top of the sausage and tomato sauce and place into the oven for 10-12 minutes, or until the egg whites are cooked and egg yolks are slightly runny in the middle.
5. Serve.

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