This recipe is based on the North African poached egg dish, but with added sausages and beans – to make a great breakfast or brunch.

Serves 4


  • 1 Tablespoon Olive oil
  • 6 sausages (cut into chunks)
  • 1 onion (finely chopped)
  • 4 garlic (finely chopped)
  • 1 green pepper (finely chopped)
  • 1 courgette (halved and sliced)
  • 2 tins of chopped tomatoes
  • 1 tin cannellini beans (drained)
  • Handful of fresh coriander (roughly chopped)
  • 2 tsp dried Parsley
  • 2 tsp dried sage
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • Dash of cayenne
  • 4 Eggs


Heat the olive oil in a large casserole dish, on the hob. Fry the onion for several minutes on a medium heat, until softening.

Add the sausages and cook for about 5 minutes turning occasionally, until browning.

Add the rest of the ingredients, except the eggs, to the dish. Bring to a simmer and cook for about 20 minutes.

Crack in the eggs, Stick a lid on the dish, and cook for a further 5 minutes until the eggs are cooked, but the yolks are still runny.


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