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Prep Time
10 mins
Total Time
45 mins
Serves
Serves 8

Ingredients

1 1/2
fingerling potatoes
675
3
Dry Sausage, diced
90
1
each olive oil and butter
15
8
white mushrooms, washed and quartered
227
1
yellow onion, diced
0
8
long red bell peppers, seeded and diced
227
1
veal stock
250
1/4
each salt and pepper
1
1/2
thinly sliced green onions
125
4
Soft Surface Ripened Cheese, sliced
120
1
white vinegar
15
8
eggs
0
1/4
sea salt (optional)
1

Method

Step 1

Preheat oven to 400°F (200°C). Bring a large saucepan of salted water to a boil over high heat. Add potatoes and cook for 5 min. Drain and rinse with cold water, and then slice in half lengthwise. Set aside.

Step 2

In a large skillet, sauté sausage over medium heat, 5 min. Transfer to a plate and reserve. In the skillet, add oil and butter and cook potatoes over medium-high heat, 5 min. Add mushrooms, onion and peppers and cook another 5 min., stirring a few times. Add veal stock and bring to a boil. Continue cooking until stock is reduced to about 1 to 2 tbsp (15 to 30 mL). Season with salt and pepper. Stir in sausage and green onions. Spoon mixture into a 9 × 13-in. (3 L) baking dish, top with cheese and bake 5 min., or until cheese is melted.

Step 3

Meanwhile, to poach the eggs, bring a saucepan of water to a boil, then reduce to a simmer over medium heat. Add vinegar and a pinch of salt. Crack eggs, one at a time, into a small bowl and gently pour each into the water. Using a slotted spoon, remove eggs once whites set, 3 to 4 min., and drain on paper towels. Place eggs overtop baked sausage and vegetable mixture and sprinkle with sea salt, if using.

Tips

For a spicy kick, try swapping chorizo for the salami.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
310
Fat:
16 g
Saturated Fat:
7 g
Carbs:
24 g
Fibre:
4 g
Cholesterol:
200 mg
Protein:
22 g
Sodium:
500 mg
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