Preparation time: 15 minutes
Cooking time: 30 minutes
What you will need
- 500g chat (baby coliban) potatoes
- 4 garlic cloves, unpeeled
- 4 rosemary sprigs, leaves picked
- 2 tbs olive oil
- 250g trussed cherry tomatoes
- 2 tsp balsamic vinegar
- 8 prosciutto slices, halved lengthways
- 500g pork chipolata sausages
- 4 large free-range eggs,
- at room temperature
- 2 tbs almond dukkah
- Toasted Turkish bread slices, to serve
Preheat oven to 200°C. Place the potatoes and garlic on an oven tray. Sprinkle with rosemary and half the oil and season well with salt and pepper. Bake for 15 minutes.
Meanwhile, place the tomatoes on a separate oven tray. Drizzle with the vinegar and remaining oil. Add the tomatoes to the oven and bake with the potatoes for a further 15 minutes or until potatoes are tender and tomatoes are beginning to collapse.
Meanwhile, preheat grill to medium. Wrap a piece of prosciutto around each sausage. Cook the sausages under preheated grill, turning occasionally, for 6-8 minutes or until golden brown and cooked through.
Place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 1 minute 30 seconds for semi-soft boiled or until cooked to your liking. Remove with a slotted spoon.
Place the potatoes, garlic, tomatoes and sausages on a serving platter. Peel the eggs and sprinkle with dukkah. Serve with toasted Turkish bread slices.