Serves 4 | Prep Time: 15mins | Cook Time: 20mins
INGREDIENTS
2 tablespoons olive oil
8 gourmet thin Italian pork sausages
30g salted butter, chopped
1 large brown onion, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon tomato paste
2 x 400g cans of cannellini beans, drained, rinsed
400g can finely chopped tomatoes
1 cup (250ml) beef stock
60g baby spinach leaves
4 eggs
Char-grilled French baguette slices, to serve
Extra fresh thyme leaves, to garnish
2 x 150g pouches French Steak Sauce by Manu
METHOD
Preheat oven to 200C (fan-forced).
Heat half the oil in a large deep frying pan over medium-high heat. Cook sausages, turning occasionally, until browned all over. Remove from the pan and cut each sausage, diagonally into three pieces.
Heat remaining oil and butter in the same pan over medium heat. Add onion. Cook, stirring occasionally, until softened. Add thyme and tomato paste and cook, stirring for 1 minute.
Add beans, tomatoes and stock. Bring to boil. Reduce heat to medium and simmer, stirring occasionally, for about 5 minutes, or until thickened. Stir in spinach and
Divide mixture among four, individual ovenproof dishes. Add sausages, then make an indent in the centre of each. Crack eggs into each indent.
Bake for 10 minutes, or until eggs are cooked to your liking. Remove from oven.
Serve with char-grilled bread and garnish with thyme.
Manu’s Tip:
Any flavour of sausages can be used in this recipe. Cassoulet’s can be made into one large family size, if preferred. Ensure to use an ovenproof frying pan or simply cover with a lid when cooking eggs.