Pork sausages with spicy tomato spinach & poached egg on crispy baby potatoes


There’s no substitute for a #JustDelicious breakfast with juicy pork sausages at the centre!


Pork Sausages & Crispy Baby Potatoes

375g Eskort Gold Medal Pork Sausages 

oil for deep frying

500g baby potatoes

salt and pepper, to taste 

olive oil, for cooking

Spicy Tomato Spinach 

45 ml (3 T) olive oil 

1 onion, chopped

1 clove garlic 

4 ripe tomatoes, grated

1 red chilli, chopped 

5 handfuls spinach, chopped 

salt and pepper to tast

To serve

4 eggs, poached 


Preheat the oven to 185°C. 

Pork Sausages & Crispy Baby Potatoes

  • Put the pork sausages on a greased baking tray and bake for 10 to 15 minutes.
  • While the sausages cook, cut the baby potatoes into halves and deep fry until crispy. 
  • Season with salt and pepper.

Spicy Tomato Spinach

  • In a saucepan over moderate heat, fry the onions and garlic in olive oil until glossy.
  • Add the tomatoes, chilli and spinach and cook until the spinach is completely wilted.

To serve

  • Serve the pork sausages, spicy spinach and poached eggs on the crispy baby potatoes

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