This is the perfect dish for filling breakfast or brunch. Bonus: it can be made ahead of time and reheated before serving!
Ingredients
1 tsp
Mutton tallow
2 link (10cm x 2.2cm dia)
Sausage, chorizo, pork and beef
(free from gluten, onion, garlic, and nitrates)
1 large pepper(s)
Red bell pepper
(diced)
1 cup
Broccoli florets
6 medium
Egg
1 tsp
Paprika
1 tsp
Cumin
1 tsp
Coriander, ground
(tsp ground)
Instructions
Preheat the oven to 350F.
Heat an oven-safe non-stick skillet over medium heat. Add the tallow and melt. Break the skin of the sausages and put balls of sausage meat into the pan. Cook, stirring frequently.
When nearly cooked through, add the diced pepper and cook for 2 minutes, then add in the broccoli florets and cook for a further 2 minutes.
Add in the paprika, cumin, and ground coriander, stirring continuously until you can smell the aroma of the spices.
Add the eggs evenly to the pan so they cover the entire contents of the pan. Cook for 2 minutes before placing it in the oven for 10 minutes.
The dish is cooked when the whites are firm when you shake the pan. If you prefer a hard yolk, leave the pan in the oven for a few more minutes.
This dish can be served straight away for breakfast, kept, and re-heated for a snack, lunch, or a light meal with a salad.
