English Breakfast with Soy Sausages

Ingredients

• 300 g cherry tomatoes
• 250 g brown mushrooms
• 3 tbsp olive oil
• Salt
• Pepper
• 1 can white beans (drained weight 250 g)
• 1 onion
• 1 tsp Raw Sugar
• 2 tbsp Tomato paste
• 200 g chopped tomatoes
• 2 tbsp Soy sauce
• 1 tsp white wine vinegar
• a pinch of chili flakes
• 4 soy sausages
• 4 tbsp butter
• 1 handful parsley

Instructions

1. 1.

   Wash and drain the cherry tomatoes. Clean and halve or quarter the mushrooms as needed. Grease a baking dish with 0.5 tbsp of oil and place the tomatoes and mushrooms in it next to each other. Season with salt and pepper. Bake in a preheated oven at 180 °C (160 °C fan; Gas: Mark 2-3) for about 20-25 minutes.

2. 2.

   Drain the beans in a sieve. Peel and finely chop the onion. Heat 1 tbsp of oil in a pan and sauté the onion in it. Add sugar and tomato paste and fry briefly. Then pour in the chopped tomatoes and simmer for about 5 minutes. Add the beans and season with salt, pepper, soy sauce, apple cider vinegar, and chili flakes.

3. 3.

   Grease another baking dish with 0.5 tbsp of oil, fill it with beans, and place it in the oven with the tomatoes and mushrooms during the last 5 minutes. Remove the vegetables from the oven and bake the beans for another 5-7 minutes.

4. 4.

   Meanwhile, heat a frying pan, add the remaining oil, and fry the soy sausages on all sides. Melt the butter in the other pan and fry four sunny-side-up eggs in it. Season with salt and pepper. Wash, dry, and roughly chop the parsley.

5. 5.

   Cut the soy sausages into thick slices and arrange them on plates together with the baked beans, tomatoes, and mushrooms, as well as a fried egg each, and sprinkle with parsley.