SAUSAGE CASSEROLE/ SHAKSHOUKA THINGY
Serves 2, Prep time: 30 minutes, Cooking time: 45 minutes.
Ingredients:
5 Sausages, halved
1 Shallot, finely sliced
1 Spring onion, sliced
3 Garlic cloves, finely sliced
1 Yellow pepper, sliced
1 Courgette, halved and sliced
1 Large potato, peeled and sliced
2 tbsp Tomato paste
6 Calvo Nero leaves, sliced
1 tsp Paprika
A large handful basil, finely sliced
A large handful parsley, finely sliced
20g Soft goats cheese
2 Eggs
750ml Chicken stock
Salt and pepper
Olive oil
Method:
1. In a large frying pan, add olive oil, onion, garlic, spring onion, paprika, yellow pepper, calvo nero, courgette, potato and tomato paste. Heat on a medium low heat.
2. Mix, season and cook until the ingredients begin to soften.
3. Add the sausages and half the basil and parsley.
4. Cook for 5 minutes. Then add enough chicken stock to fill you pan.
5. Cook at a simmer for about an hour (until the potatoes are softened), keep topping up with water if needed.
6. When the potatoes are softened add goats cheese on top and make two dents and crack the eggs into them.
7. Place another pan on top of your pan and allow the eggs to cook and cheese to melt.
8. Season to taste and top with the rest of the herbs and serve.