Chipolatas with tomatoes

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Chipolatas with tomatoes

Chipolatas with tomatoes

Chipolatas with tomatoes
Chipolatas with tomatoes

Number of people

4 chipolata (sausages)

4 eggs

10 tomatoes (or a large can of crushed tomatoes)

1 carrot

1 small clove of garlic

1 shallot

1 pinch of thyme

1 pinch of bay leaf

1 pinch of basil

1 pinch of rosemary

1 pinch of nutmeg



Preparation: 15 min
Cooking time: 30 min
Step 1
Poach the tomatoes in boiling water to peel them easily.
Step 2
Peel the carrot, and cut it into thin slices.
Step 3
Put everything in a saucepan with the spices and cook gently until you obtain a purée.
Step 4
Turn, with a spoon, to prevent the appliance from attaching to the bottom of the pan.
Step 5
Once ready, pour everything into a large ovenproof dish.
Step 6
Prick the chipolatas so that they release their fat in the dish during cooking, then place them in the dish, quite far apart from each other.
Step 7
Break the eggs, in the dish, between the chipolatas.
Step 8
Bake the whole thing for 30 minutes at 180°C (thermostat 6).
Step 9
The chipolatas must be cooked, and the golden eggs on top.
Author's note
An economical dish for any mother.... As an accompaniment: lettuce or green beans, marbled in a frying pan. Enjoy your meal....

I add my grain of salt

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