MAPLE SAUSAGE, FENNEL AND SWEET POTATO SKILLET

Ingredients

• 250 g Chicken sausage meat

• 1 box Italian parsley, roughly chopped

• 6 Organic spring onions, thinly sliced

• 4 free range egg, yolks

• A pinch salt

• 2 tsp smoked paprika

• 1/2 tsp fennel seeds

• 6 Tbsp maple syrup

• 1 fennel bulb

• 3 Organic medium sweet potatoes, peeled and cubed

Cooking Instructions

1. Preheat the oven to 180°C.

2. Boil the potatoes until tender. Drain and set aside.

3. Combine the chicken sausage meat, maple syrup, fennel seeds, and salt. Set aside.

4. In a large cast iron skillet, toss the potatoes and fennel with olive oil, salt and pepper. Cook until browned, about 25 minutes, stirring occasionally. Move the potatoes to one side then add the chicken sausage mixture .

5. Cook, frequently stirring to break apart large chunks.

6. Crack the eggs on top. Bake until the whites are set and the yolks are still runny, about 7 minutes.

7. Garnish with spring onions and chopped Italian parsley.

8. Serve with toasted ciabatta slices.

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