British shakshuka

Step 1

Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages.

Step 2

Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan.

Step 3

Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes.

Step 4

Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog.