1 brown onion, finely chopped
4 garlic cloves, finely chopped
1 tbs coconut oil
3 cups diced tomatoes
½ small leek, finely sliced
½ medium carrot, finely chopped
½ red capsicum, finely chopped
1 tsp paprika
Pinch of ground cinnamon
1 tsp sage, finely chopped
cup parsley, finely chopped
4 small-medium grass-fed sausages, sliced into bite sized pieces
Preheat a fan-forced oven to 180° Celsius/350° Fahrenheit.
Heat a medium pan and fry the onion and garlic in the coconut oil until softened. Add the tomatoes, leek, carrot and capsicum and bring to simmering point. Cover and cook for 20 minutes, stirring occasionally. If the tomatoes are not juicy, you may like to add ½ cup of water at this point. Add the paprika, cinnamon, sage and parsley and stir for a further 2 minutes.
Meanwhile, in a cast-iron frying pan (or griddle pan) on medium-high heat, fry the sausage pieces for 6-8 minutes or until cooked. Pour the tomato sauce into the frying pan and stir gently to combine with the sausages.
Crack both of the eggs onto the top of the sausage and tomato sauce and place into the oven for 10-12 minutes, or until the egg whites are cooked and egg yolks are slightly runny in the middle.