Chipolatas and Breakfast Veggies

  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 35m
  • Ready In: 45m
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  • 2 small Potatoes, peeled and cut into 1/2 inch chunks
  • 1 Actifry spoon Olive Oil
  • 1/2 small Onion, sliced into rings 1/4 inch thick
  • 1 teaspoon Provencale Herbs or mixed Herbs
  • 8 button Mushrooms, cleaned dried and quartered
  • 2oz Bacon, sliced into strips
  • 4 chipolatas (or skinny sausages, or in the US, breakfast links)
  • 2 medium tomatoes, cut into 1/2 inch chunks
  • 2 eggs


Step 1

Wash, drain and dry the potato chunks, and place in the Actifry with one spoon of oil poured over the top. Cook for 10 mins

Step 2

Separate the onion into individual rings and arrange over the potatoes. Cook for 5 mins

Step 3

Add the herb mix and mushrooms. Sprinkle the second spoon of oil over the mixture. Add the chipolotas (skinny sausages or breakfast links). Cook 10 mins

Step 4

Add the bacon. Cook 5 mins

Step 5

Add the tomatoes and cook for the final 5 mins. While the tomatoes soften, cook the eggs in a separate pan (fry for 4 mins on a low heat, covered)

Step 6

Season to taste (be careful if the bacon is salty). Serve the veggie and chipolata mix with the egg

Original recipes added by Dawn

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