Egg, Sausage And Pepper Casserole
|Vegetable oil||3 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Red pepper||1 Medium, white pith removed, seeded and finely sliced|
|Green pepper||1 Medium, white pith removed, seeded and finely sliced|
|Tomatoes||2 Large, blanched, peeled and sliced|
|Dried thyme||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Beef sausages/Pork sausages||8|
|English mustard||1⁄2 Teaspoon (Prepared)|
|Tomato puree||1 Tablespoon|
|Tomato juice||4 Fluid Ounce|
|Grated parmesan cheese||3 Tablespoon|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Grease a large baking dish with the butter.
In a medium sized frying pan heat 2 tablespoons of the oil over moderate heat.
When the oil is hot, add the onions, red and green peppers, tomatoes, paprika, thyme, salt and black pepper.
Fry, stirring occasionally, for 8 to 10 minutes or until the onions and peppers are soft and golden and the tomatoes are pulpy-.
Turn the mixture into the greased baking dish and set aside.
Heat the remaining oil in the frying pan.
When the oil is hot, place the sausages in the pan and fry them for 5 minutes or until they are browned all over.
Remove the pan from the heat and arrange the sausages on top of the vegetables, leaving a gap between each one.
Carefully break one egg into each of the gaps.
In a small mixing bowl, combine the mustard and tomato puree.
Stir in the tomato juice and pour the mixture over the ingredients in the baking dish.
Sprinkle the cheese on top.
Bake in the centre of the oven for 20 to 30 minutes, or until the eggs are set and the sausages cooked.
Remove from the oven and serve hot.