Packed full of fresh flavours, Pete Evan’s baked eggs with our paleo beef sausages is the perfect treat for Sunday brunch.
Preheat the oven to 200°C.
Heat 1 tablespoon of coconut in frying pan over medium heat. Add the sausages, and cook until browned on all sides (3 – 4 minutes). Transfer the sausages to a plate lined with a paper towel, and discard the oil from the pan (do not rinse out the pan).
Add 1 tablespoon of coconut oil and the onion to the pan. Sauté the onion over medium heat for 2 minutes or until the onions start to soften, then add the garlic, paprika and cumin and cook for 1 minute or until fragrant. Add kale and cook, stirring, until leaves brighten in color and begin to wilt. Return the sausages to the pan, then add the whole peeled tomatoes and harissa, and season with salt and pepper. Allow the sauce to simmer over a medium-low heat for 15 minutes to slightly thicken the sauce and allow the flavours to develop.
Spoon 2 large spoon fulls of the sausage mix into 4 shallow, ovenproof baking dishes (approx. 310 ml), then add 2 cherry tomato halves in each dish. Make a small well in the centre and break in an egg into the hole. Bake for 5 – 8 minutes or until cooked to your liking. Remove from the oven.
Drizzle some chermoula over the baked eggs, then sprinkle with chopped coriander and smoked paprika. Serve immediately with a tablespoon of fermented vegetable on the side for each serve.
Mix the herbs, garlic, spices, chilli and lemon juice in a food processor. Whilst the motor is running, drizzle in the oil and process until smooth. Season with salt and pepper. The chermoula will last for 3–4 days in the fridge.
Cleaver’s have just released some fantastic organic and free range Paleo sausages. Learn how these Paleo sausages are made as Pete Evans walks you through the process.