Full English shakshuka

INGREDIENTS

SERVES 4

2tbsp olive oil

6 sausages, peeled and broken up into balls

2tbsp HP sauce

100g smoked bacon lardons

1 onion, thinly sliced

200g button mushrooms, halved

2 slices of black pudding (optional)

400g can of chopped tomatoes

100g haricot beans (about half a 400g can), drained and rinsed

4 eggs

Salt and black pepper

DIRECTIONS

Heat a tablespoon of the oil in a large frying pan or sauté pan that has a lid. Fry the sausage balls until they have browned on all sides, then add a tablespoon of the HP sauce. Stir to coat the sausage balls and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour this over the sausages. Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is crisping up. The onion should have started to soften and brown around the edges. If using black pudding, crumble it up and fry it very briefly. Put the sausages back in the pan with everything else. Add the tomatoes and the remaining HP sauce, together with the beans and about 200ml of water, then stir to deglaze the base of the pan. Season with salt and pepper, bring to e boil, then turn down the heat and ver the pan. Cook for 10 minutes. Make wells in the mixture and eak the eggs into them. Cover e pan and cook for a few inutes until the whites are st set and the egg yolks are nny. Serve with hot, buttered ast. Recipe from The Hairy Bikers’ e Pot Wonders, published by ven Dials in hardback, £22.