Beans with venison and thyme sausages and baked eggs



Olive oil

1 carrot

1 onion

1 red pepper

2 garlic cloves

1 heaped tsp tomato paste

1 tsp ground cumin

Pinch cayenne

½ tsp chilli flakes

1 x 400g chopped tomatoes

1 x 400g cannellini beans

¾ cup water



4 sausages

4 eggs

1 tbsp chopped thyme


Pre heat the oven to 180 degrees

Brown the sausages and cook through. Set aside

Finely dice onions, garlic, carrot and red pepper. Heat a fry pan and add a splash of olive oil. Sautee the onions, carrot, red pepper and garlic until softened

Add the spices, thyme and tomato paste and continue to cook for another minute until the spices are fragrant

Add the tinned tomatoes and the water. Continue to cook for 5 minutes

Drain and rinse the cannellini beans and add to the pan. Cut the sausages into 4 pieces and mix through the beans

Spread the beans out in a baking dish. Crack the eggs onto the top of the beans and bake in the oven for 10-15minutes until the eggs are cooked, serve with crusty bread


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