Jess's Spanish Sausage, Egg Hash with Buffalo Mozzarella
This Autumn, brunch is the new lunch. We love SuperValu nutritous free range eggs for their versatility, you can make a meal in minutes! Let's get cracking on this delicious recipe for you to enjoy at home.
4 people
20 minutes
15 minutes
Ingredients
- 1 handfull Basil Leaves torn
- 1 pack Buffalo Mozarella
- 2 can Butter Beans rinsed under cold water
- 1 - Chorizo SuperValu Spanish
- 5 - Eggs SuperValu free range
- 1 tbsp Extra Virgin Olive Oil
- 4 cloves Garlic smashed
- 35 g Parmesan Cheese finely grated
- 2 slices Sourdough Bread thick slices, toasted.
- 500 g Tomatoes
- 1 pack plum vine tomatoes
Method
- Grate the large tomatoes on a box cheese grater on the largest side and compost the leftover skin.
- In a large skillet or oven-safe dish, add the tomato pulp, beans, cherry tomatoes, chorizo, olive oil and garlic. Add salt and white pepper to taste. Heat for about 3 minutes for a jammy-like, baked beans consistency.
- Make 5 little wells and crack in the fresh eggs. Tear over the buffalo mozzarella. Roughly chop the sourdough toast and sprinkle on top.
- In a pre-heated oven at 180 degrees cook for approx 15-20 mins depending on how you prefer your eggs.
- Serve in the centre of the table with freshly torn basil leaves on top and another drizzle of olive oil. Serve with Greek yoghurt and a large glass of SuperValu Valencian orange juice and you have yourself the perfect Spanish breakfast!
