Pearled Cous Cous With Plant-Based Sausages Baked Eggs & Spinach

Instructions

1. Preheat the oven to 200℃
2. Put a glug of olive oil in a saucepan on medium heat and sauté the onions until translucent, then add the leeks and sauté for a couple more minutes, then the garlic and cook for a further few minutes.
3. Throw in the bay leaves, fresh thyme, oregano, smoked paprika, and cayenne pepper, mix everything well
4. Add the pearled couscous and lightly fry for a few minutes mixing everything, then add the tinned tomatoes.
5. Pour in the stock, cover, and simmer for about 8 minutes, stirring occasionally.
6. Meanwhile, cook the sausages according to packet instructions and slice them into bite-size pieces, set aside.
7. Once the couscous is cooked through, throw in the spinach and mix well. Cover with a lid for a few minutes until wilted.
8. Add the sausages into the pan and mix well.
9. Flatten the mixture and create 5 little wells with the back of a spoon in the couscous
10. Crack one egg at a time in a small bowl and carefully tip it into one of the wells. Repeat with all the eggs
11. Pop the pan into the oven and cook for about 8 minutes until the whites are set, but the yolks are still runny.
12. Enjoy!