There are so many other great elements in this dish that I don’t think you really need to use sausages, but small chipolatas would work brilliantly.
- 6 rashers of streaky bacon
- 4 chipolatas
- Knob of butter
- 2 large ripe tomatoes, roughly chopped, or 8 cherry tomatoes
- Handful of kale, chopped
- Sea salt and black pepper
- 4 medium eggs, whisked
- Small handful of chives, chopped
- A few pinches of smoked paprika, to serve
- Slice the bacon into 2.5cm pieces and slice each sausage into four pieces. Heat a large frying pan, add the knob of butter and slide in the meat. Cook for about eight minutes until golden and brown.
- Add the tomatoes to the pan, along with the chopped kale. Fry for five minutes, then season with salt and pepper.
- Turn the heat down low and stir the whisked eggs into the pan. When the eggs are cooked and just set, remove the pan from the heat. Sprinkle with the chopped chives and a few pinches of smoked paprika then serve.
Recipe from The Dirty Dishes by Isaac Carew (Bluebird, £20)