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
Ingredients
- 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
Method
- Pre-heat the oven to 180C/160c fan.
- Wash, scrub and cut the sweet potatoes into wedges and place into a large roasting tray.
- Peel the onion and cut into wedges.
- De-seed and cut the pepper into strips.
- Add to the tray along with the sausages, seasoning and spices. Place in the oven for 30 minutes
- After 30 minutes, make some divots in the mix and crack in the eggs. Generously drizzle with olive oil.
- 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.
- Meanwhile, make the dressing, place the dressing ingredients in a clean jam jar with a lid and shake well.
- 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.
