Remember I made the gluten-free rusks & promised that they would be used as a stepping stone for something greater?
This is the “something grater” that I assured you would follow.
This, is also known as breakfast.
This is why I’m with Mel. He makes me breakfast. He makes lunch & dinner too, but I was particularly hungry this morning so it was that much more satisfying.
I would say this is a little like the Greek version of an ‘English-fry-up’, you’ve got your wild-boar sausage, some wonderfully flavorful onions & tomatoes, an egg sunny side up, & a hearty gluten-free rusk underneath to sop up all those delicious flavors & hold it all together. I can safely say I spent the better part of an hour on the couch rubbing my full belly with a smile on my face.
- 250gr tomato, chopped finely
- 1 oinion, finely diced
- 100gr wild boar sausage cut in small cubes (or other country style)
- 1 tsp oregano
- 1 tsp sugar
- touch cinnamon
- 3 tbs olive oil
- 2 eggs
- 2 gluten free rusks
- salt and pepper
1. Cook the sausage on medium heat in a frying pan for about 5 minutes. Remove sausage and discard about half of the fat.
2. Return pan to medium heat and add the onion and 1 tbs olive oil. Cook for about 10 minutes till soft. Bring heat up to medium-high heat and add the tomato, sausage, sugar, oregano, cinnamon. Reduce heat to a simmer and cook for about 10 minutes until the sauce is no longer watery anymore, but not too dry either. Taste test for seasoning & adjust if necessary. Set aside.
3. In a clean pan bring 2 tbs of olive oil up to medium-high heat and fry the eggs to your prefered doneness. Remove from heat.
4. To assemble, place your rusks in a wide bowl, spoon sauce on top of them, and finally on top place the eggs. I always grind some fresh pepper on the egg after I cook it but you can season in the pan as usual.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.