Summary

Ingredients

• 4 sausages, raw
• 8 slices bacon
• 8 mushrooms
• 1 small onion (s)
• 1 small Can (s) baked beans, approx. 200 g
• 1 can tomatoes, chunky, approx. 400 g
• 2 egg (s), very fresh
• parsley
• salt and pepper
• Chili powder
• some sugar
• 2 tablespoon oil for frying

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Instructions

1. Peel the onion and cut it into fine cubes. Wash the parsley, shake it dry, and roughly chop it.
2. Pierce each sausage 2-3 times with a knife tip. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sausages and fry for about 15-18 minutes until browned and cooked through. Add the bacon about 3 minutes before the sausages are done and fry until crispy. Remove the sausages and bacon and set aside.
3. Clean the mushrooms and remove the stems. Add the remaining 1 tablespoon of oil to the pan with the frying fat. Add the mushrooms and onions and fry over medium heat for about 5 minutes until tender. Remove the mushrooms and set aside.
4. Add the baked beans and canned tomatoes to the pan. Season well with the chopped parsley, sugar, salt, pepper, and chili powder. Bring to a boil over medium-high heat, then reduce to medium heat and simmer for about 5 minutes.
5. Add the cooked mushrooms, bacon, and sausages back to the pan. Using a spoon, create 2 small hollows in the mixture, place 1 egg in each hollow, and cook over medium heat for about 10 minutes until the egg whites are set and opaque.