Ingredients:
- 1 coil of Beef sausage (or chipolatas)
- Splash of olive oil
- 1 long sprig of Rosemary, leaves picked
- 4 Jalapeño chillies, halved
- 2 ½ cups (250g) Button mushrooms, quartered
- 1-2 vines of Cherry tomatoes
- 4 extra large Eggs
- Salt and pepper to taste
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Directions:
- Light a CobbleStone and allow to burn for 5 minutes. Top your COBB with the Frying Pan, cover with the Dome and preheat for 5 minutes.
- Twist the sausage into small links to create chipolata style mini sausages.
- Add oil to the Frying Pan, then the rosemary, sausage, jalapeños, mushrooms and tomatoes.
- Fry until the sausage begins to brown, then give everything a flip. When the sausage looks almost cooked, create some space in the pan and crack in the eggs.
- Cover with the Dome lid and cook for 4-5 minutes, until the eggs are done to your liking.
- Remove from the heat, season everything well and serve it up!
COBB TIP:
- Drizzle the slices of bread with oil and toast in the heated Frying Pan before you start the fry up.