Growing up I was always desperate to fit in. Pork sausages were the one thing I couldn’t have and always wanted because my friends were eating them. I never understood why I wasn’t allowed them, but hated feeling left out. My mum would go out of her way to find alternatives and back then it was super hard to pick up non-pork options. Now thanks to brands such as Najma Foods, we are in luck and have an abundance of epic halal products! Below is the recipe using their Lincolnshire Style Turkey Sausages:

Ingredients:

• 2 Garlic Cloves (chopped finely or minced)

• 1 Red Onion (sliced thinly)

• 3-4 Najma Foods Lincolnshire Style Turkey Sausages (chop up into small circular slices)

• 400g Chopped Tinned Tomatoes

• 15 Cherry Tomatoes (halved or quartered)

• 2 TBSP Tomato Paste

• Salt

• 3 TBSP Dried Oregano

• 2 TBSP Sumac

• 1 Sweet Potato (peeled and cut into small cubes)

• 1 Courgette (round slices)

• Olive Oil

• 1-2 Fresh Chilli (optional, depending on how much heat you like)

• Spinach (optional)

• Pomegranates (optional)

• 3-4 Eggs

Method:

1. On a baking tray add the sweet potatoes, courgettes and drizzle over some oil, sprinkle salt and pepper and place in the oven to cook at 180c for 30minutes, till the courgettes have lost water and crisp up slightly and the sweet potatoes have softened and turned golden/brown on the edges.

2. In the meantime, coat your pan with enough oil to cover the base, then add in your onions, garlic and chilli. Sauté for about 3-4mins to sweat them. The onions will also start to turn slightly golden on the edges.

3. Add in the sausages and continue frying till the sausages start to brown on the edges and crisp up. The onions will also darken too.

4. Add in the chopped tomatoes, cherry tomatoes, oregano, salt, sumac and stir well. Place the lid on top and leave to simmer on a low - medium heat for 10 minutes.

5. Remove the lid and leave to simmer for a further 5 minutes to reduce any excess water.

6. Once the sweet potatoes and courgettes are ready add to the mixture and mix them through.

7. Prepare for the eggs, by making little wells for the eggs to sit into the mixture. One by one crack the eggs in and then place the lid on top and allow the eggs to steam till cooked, it takes about 4-5 minutes.

8. Add spinach and pomegranates as extra decoration (if you want) then serve on some toast! Or place the whole pan in the middle of the dining table and allow everyone to dig in and feast!