June 13, 2024
Spicy Sugo Eggs
Ingredients
- 2 tbs extra virgin olive oil
- 500g Italian-style pork and fennel sausages
- 2 garlic cloves, sliced
- 1 tsp chilli flakes
- 800g can chopped tomatoes
- 2 sprigs basil, plus extra leaves to serve
- 400g can cannellini beans
- 4 large eggs
- Garlic bread, to serve
Directions
- Heat oil in a large cast-iron pan over medium-high heat. Squeeze meat out of sausage casings, in small sections to mimic meatballs, directly into pan. Discard casings. Cook sausage meat, turning occasionally, for 3 minutes or until golden on all sides. Add garlic and chilli and cook, stirring, for 30 seconds or until fragrant.
- Stir in tomato, basil sprigs, beans and liquid from can. Bring to the boil, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, for 8-10 minutes until reduced and thickened. Use a spoon to create four indents in mixture, then crack eggs into indents and simmer, untouched, for 6-8 minutes until whites have set and yolks are still runny.
- Serve pan straight to the table, sprinkled with extra basil leaves and with garlic bread alongside.
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)