Spicy Sausage, potatoes and baked eggs

Nina used to make this one pot dish but I lost the recipe years ago and made my own up.  It's great, not just because it's a one pot dish but because it has loads of flavours and textures and makes a fantastic winter dish, we love it and so will you.

Ingredients

100g or so of a nice tangy sausage, we used a home made liver sausage (Fegato Light or Italian) but Chirizo is good
A knob of butter
A splash of Olive Oil
1 Medium to large Onion, chopped
2 cloves of garlic, chopped
A handful of smoked Pancetta
2 Medium potatoes cubed
6 eggs or more if your pan is effing huge
700g tomato sauce or 6 medium tomatoes chopped up
1 TSP chilli oil (or powder/flakes depending on how spicy you like it)
Salt and pepper to taste
Grated parmesan to finish it all off

Instructions

Heat the chilli oil, butter and olive oil in a shallow pan over a medium to high heat until the butter is melted.  Drop in the cubed spuds and toss around until they start to brown then lob in the onion and garlic and cook until soft.

Chuck in the chopped up sausage and fling it around, K will pick up the bits on the floor later.  Season as you wish with salt and pepper and crumble in a stock cube for a bit of extra flavour, a knorr cube is good but not vital if your sausage is tasty enough. Add the tomato sauce, stir and simmer stirring occasionally, between sips of a decent but not expensive wine is ideal.  When the potatoes are soft but not mushy crack the shells of the eggs with a sharp knife taking care not to remove your fingers by being too enthusiastic.  This helps you get them all in the pan in quick succession.   Then make indentations in the gunk in the pan in a random pattern ensuring you have enough holes for the  number of eggs on hand and carefully drop an egg into each hole.

Resist the temptation to fiddle with the eggs, just let them cook on a low to medium heat until they look white-ish.  Get your plates ready and carefully scoop out the eggs trying to keep them sunny side up, not friggin easy but worth it.  Spread the rest of the gunk around your wonderfully positioned eggs, smother with grated parmesan to cover any f*ck ups and enjoy.  Incidentally, if you have any leftovers they make an awesome pizza base.....just saying-