Eggs Baked in Fennel, Chilli, Lemon Tomato Sauce with Sausage

In the last week I have made two (more) dishes with eggs and tomato sauce. This was for my supremely wonderful friend Hannah, who had cooked me a delicious meal the previous evening, and her boyfriend Matt. They were working from home the day after I stayed over and I was at a post-chapter-hand-in loose-end, so stayed to make them breakfast. We had it with coffee and warm pitta bread. I also think that a few pieces of white fish would work well cooked in this sauce in lieu of eggs and sausage. 


a few pork sausages (as many as you want), cut into inch-long bits

2 tins, chopped tomatoes

2 teaspoons, fennel seeds, pounded slightly

juice ½ lemon

1 teaspoon, chilli flakes

½ tablespoon, red wine vinegar

1 tablespoon, tomato puree

pinch salt

1 onion, finely sliced

2 garlic cloves, finely sliced

olive oil

chopped parsley


How I made it:

In a medium-sized frying pan, cook the sausage bits in a tablespoon of olive oil until the outsides have caramelised a bit (gone a bit brown and sticky) and they are mostly cooked through. Remove them from the pan. Add the onions, garlic, chilli flakes and fennel seeds and a pinch of salt and cook on a medium heat until the onions are very soft. Re-introduce the sausages and then add two tins tomatoes and tomato puree. Add vinegar and pinch of salt. Cook for 10 minutes. Squeeze in lemon juice. Taste for seasoning and add salt accordingly. Turn on the grill. Make space with a spoon in the sauce, and egg gently into it. Repeat with all the eggs. Place under the grill to cook the eggs, leaving the yolks runny (around 2-5 minutes). Top with chopped parsley. 

Eaten with:

Coffee and bread. 


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