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

1. 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.
2. 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.
3. Serve pan straight to the table, sprinkled with extra basil leaves and with garlic bread alongside.