Sausage & egg baps with spicy tomato sauce

• Cumberland sausages↗12
• vegetable oil↗1 tsp tsp
• large eggs↗4
• large soft white or wholemeal baps4
• large, ripe plum tomatoes↗4

  chopped

• English mustard↗1 tsp tsp

  powder

• chilli flakes↗½ tsp tsp
• each red wine vinegar1 tbsp tbsp

  soft brown sugar, tomato ketchup

Step-by-step instructions

1. 1

   Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 mins until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoonable sauce.

2. 2

   Squeeze the sausagemeat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 mins each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.

3. 3

   Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg.