Sausages, Sauteed Potatoes and Red Sauce

Preheat the oven to 200°C.

Break the garlic into individual cloves, leaving the skin on. Toss with a little oil, wrap in tin foil and roast in the oven until tender. Cool then peel and set aside.

Cook the potatoes in well-salted water until just tender. When cold, cut into bite sized pieces. Heat the oil in a sauté pan, add the onions, cumin and 1⁄2 teaspoon of salt and cook until the onions are tender.

Red sauce: Place the ingredients in a food processor and blend to a smooth sauce. Season. The garlic, potatoes, onions and sauce can all be prepared 1-2 days ahead. Heat a little oil and a knob of butter in a sauté pan and add the potatoes. Season and cook until golden. Slice the sausages and add to the pan and cook for another 5 minutes. Add the onions and whole garlic cloves and allow to heat through.

Poached eggs: Heat a pan of water with a dash of vinegar to simmering point. Break each egg into a ramekin and tip into the water. Poach until cooked to your liking. Remove with a slotted spoon and drain on paper towels.

To serve: Heat the sauce and stir in the parsley. Divide the sausage and potatoes between warm serving dishes. Pour over the sauce and top each serving with a poached egg. Serves 4

Sweet Smoked Paprika: Sweet pimientos are slowly smoked over fire then ground to produce an intense paprika. Also available in bittersweet and hot from good food stores.