Ingredients
• 1 teaspoon olive oil
• 8 (650g) thick beef sausages
• 1 medium brown onion, thinly sliced
• 200g cup mushrooms, quartered
• 175g rindless shortcut bacon, sliced
• 400g can diced tomatoes
• 4 eggs
• 2 tablespoons chopped flat-leaf parsley leaves
• 8 slices ciabatta bread
Method
1. Heat oil in a large frying pan over medium heat. Add sausages. Cook, turning, for 10 to 12 minutes or until cooked through. Transfer to a large plate. Cover to keep warm. Carefully drain oil from pan.
2. Return pan to medium heat. Add onion, mushroom and bacon. Cook, stirring, for 5 minutes or until onion has softened.
3. Thickly slice sausages and return to pan with tomato. Bring to the boil. Make 4 shallow holes in mixture. Carefully crack 1 egg into each hole. Reduce heat to low. Cook, covered, for 4 to 5 minutes or until eggs are cooked to your liking.
4. Sprinkle with parsley and serve with crusty bread.
