|Tomato sauce||Other ingredients|
Pre-heat oven to 200ºC in fan mode.
Chop garlic and onion finely.
Add the butter and oil to a lightly heated pot and fry the onion and garlic bits.
Once onion is softened, add in the blended tomatoes.
Chef’s Tip: Excess tomato sauce can be kept in the fridge and reused as pasta sauce.
Cook the mix and bring to a boil, then let it simmer at lower heat. Add in the seasonings and cook till tomato is reduced and thickened.
Remove the bay leaf and add in the sausages.
In a small baking dish or pan, pour the tomato and sausage mixture and crack the eggs in the dish and bake for 10 minutes.
Serve with toast or baguette.