Oswald’s Lean BBQ Chicken Sausage Brunch
- 4 x Lean BBQ Chicken Sausages
- 2 x 400g tins chopped tomatoes
- 1 x Green peppers
- 1 x Red peppers
- 2 x White onions
- 4 x Lakes Free Range Eggs
- 1 x tsp Cumin
- 1 x Red chilli
- Coriander to garnish
Remove skins from your Lean BBQ chicken sausages and turn them into meatballs. Gently Fry on a medium heat.
Whilst the Lean BBQ Chicken meatballs are cooking, finely dice onions, peppers and chilli (remove seeds from the chilli, to remove heat).
Once your meatballs are golden brown add your diced veg, sweat off and add cumin and some salt and pepper.
Add tinned tomatoes, mix and season to taste.
Make four wells and add an egg to each. Put lid on pot and poach until the eggs are cooked.
Once piping hot, serve. We recommend finely chopped coriander as a garnish.