Eggs with Sausage and Rice

Ingredients

For 1 serving

• 70 g (⅓ cup) white rice
• 50 g (1¾ oz) fresh or smoked pork sausage, such as a grilling sausage
• 3 eggs
• Salt and pepper
• 100 g (about 7) cherry tomatoes, to serve

Instructions

1. 1Bring a pot of well-salted water to a boil, add the rice and cook for about 12 minutes, until tender. Drain well.
2. 2While the rice cooks, slice the sausage into rounds about 5 mm (¼ in) thick and beat the eggs with a pinch of salt and pepper.
3. 3Heat a nonstick pan over medium heat and add the sausage without any oil. Fry for 2 to 3 minutes per side, until browned on both sides.
4. 4Pour the eggs over the sausage, turn the heat down a little and stir gently for 2 to 3 minutes, until the eggs are just set but still soft.
5. 5Serve the eggs and sausage next to the rice, or stir everything together in the pan. Halve the cherry tomatoes and serve them on the side.

Tips

• 💡 The sausage releases enough fat to cook the eggs, so the pan needs no oil.
• 💡 Leftover rice works well here. Use about 200 g (1 cup) of cooked rice and warm it in the pan with the sausage before adding the eggs, for a quick fried-rice style meal.
• 💡 Sausages vary a lot in fat. A chicken or turkey sausage saves about 50 kcal and 7 g of fat.
• 💡 Chopped chives, spring onion or a few drops of hot sauce add flavor without extra calories.