Easy One Pan Supper

Sometimes we all need a dinner that needs minimal prep and can take care of itself. Taking a bit of ‘breakfast-for-dinner inspiration’, this one pan ‘roast’ includes succulent sausages, lots of veggies and the all-important jammy egg yolks. Served with a honey mustard dressing and crisp leaves. Add some chopped herbs or some crumbled feta if you fancy.

50 minutes

Serves 4 people


  • 2 medium sweet potatoes
  • 1 red onion
  • 1 red pepper
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon ground cinnamon
  • 4 Free Range Ethical Eggs
  • 2 teaspoons Dijon mustard
  • 1 teaspoon wholegrain mustard
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon runny honey
  • 1 clove of garlic, peeled and grated
  • Mixed salad leaves or baby spinach
  • Crusty bread


  1. Pre-heat the oven to 180C/160c fan.
  2. Wash, scrub and cut the sweet potatoes into wedges and place into a large roasting tray.
  3. Peel the onion and cut into wedges.
  4. De-seed and cut the pepper into strips.
  5. Add to the tray along with the sausages, seasoning and spices. Place in the oven for 30 minutes
  6. After 30 minutes, make some divots in the mix and crack in the eggs. Generously drizzle with olive oil.
  7. Cover with foil and bake for a further 10-15 minutes, or until the sausages and vegetables are golden and the eggs are cooked, but the yolks are still runny.
  8. Meanwhile, make the dressing, place the dressing ingredients in a clean jam jar with a lid and shake well.
  9. When everything is cooked, remove the tray from the oven and drizzle with dressing. Serve the tray bake with mixed salad leaves and crusty bread.