T SCHOOL RECIPE OF THE DAY

Sausages and eggs can feature a lot in the Paleo diet and this dish can be served at any time of day. The peperonata can be made in advance if you wish; you could even make extra and use it as a dish in its own right. Left in the fridge for a few days the flavors have time to meld and develop a sweet soft edge. The eggs add extra protein and a creaminess to the dish that otherwise would be intensely savory with nothing to round it out.

I have used tinned chopped tomatoes even though this may alert the purist police. If you do not live in a hot tomato producing country then tinned tomatoes often excel in terms of depth of flavor when used for sauces. They also have the benefit of being really inexpensive. A huge part of the ethos of Paleo living is the provenance of your supplies. Use the best quality sausages that you can afford and in the hierarchy of decision making choose local above organic. They can be any variety you like; this recipe uses a peppery Cumberland. They don’t even have to be made of pork, but Paleo can be tough without it. The recipe works on 3 sausages per person and 2 eggs. You can always amend it to suit or make lots to go back to. Eat either on its own, or serve with a leafy green salad.

Servings: 4

Cooking Times

• Preparation Time: 10 minutes
• Cooking Time: 40 minutes

Ingredients

• 2 bell peppers, cored and sliced
• 2 onions, peeled and sliced
• 2 x 400 g tin chopped tomatoes
• 4 cloves garlic, crushed
• 2 Tbs chopped fresh oregano or other fragrant herb
• 4 tbsp extra virgin olive oil
• 12 sausages
• 8 eggs
• fresh parsley for garnish
• flaked sea salt
• freshly ground black pepper

Procedure

1. Preheat the oven to 180°C.

2. Heat the olive oil in a large pan over a medium heat.

3. Add onions and peppers with oregano, salt and pepper, and then cook for about 10 minutes. You want it to soften but not colour.

4. Stir in the tomatoes and garlic, continue to cook until the peppers are soft and mixture is thick; at least 20 minutes.

5. Meanwhile bake the sausages in the oven for about 20-30 minutes until cooked through.

6. When everything is ready cut the sausages into chunks, mix into the peperonata and place in an ovenproof dish. Make wells in the mixture to take the eggs. Crack an egg into each hole and bake in the oven for roughly 10 minutes. The white should be set and the yolk still runny.

7. Serve hot from the oven, with fresh parsley scattered over the top; either on its own or with a leafy green salad.

Healthy, guilt free eating the T School Way!  Bon Appetit everyone!