Solo: Sausage & Veggie Bake

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Solo: Sausage & Veggie Bake

Oven-baked vegetables with balsamic vinegar, mixed herbs and beef chipolata sausages. Topped with fried eggs.

Ingredients to serve 1

  • 100g x cherry tomatoes – halve
  • ½ x aubergine – cut into cubes (1cm)
  • 1 x courgettes – trim ends & slice into rings (1cm)
  • 1 tbsp x mixed herbs
  • 1 clove x garlic – crush and peel
  • 150g x beef chipolata sausages
  • ⅛ cup x balsamic vinegar
  • 3g x parsley – chop leaves finely
  • 1 x egg (from your pantry)
  • ⅛ cup x olive oil (for veg)
  • salt and fresh ground pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Place vegetables into a mixing bowl and mix in the garlic cloves, herbs and half the olive oil (quantities above).

Step 3

Place vegetables into a tight-fitting casserole dish (in a single layer if possible).

Step 4

Place the beef chipolata sausages snugly into the vegetable mix and pour over the remaining olive oil and balsamic vinegar.

Step 5

Season well with salt and pepper. Place into the oven for 20 minutes. Check that the sausages are cooked through. If using the eggs remove the casserole dish from the oven and carefully place the eggs into the casserole dish amongst the sausages and vegetables.

Step 6

Bake for a further 7 to 15 minutes depending how you like your eggs done.

Step 7

Remove and let cool – a meal in one dish!