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Pork and Sausage Breakfast Stew
A hearty stew of bacon, pork and sausages in a flavourful tomato sauce served with poached eggs and sourdough on the side.
Ingredients
Pork and Sausage Breakfast Stew
Calculate the cost of this dish here:
Number of servings
−
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Price of the dish on the menu
Total cost of the ingredients
₱0.07
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Dish Preparation
Extra Virgin Olive Oil
/ml
45.0 ml
0%
White Onions, minced
/g
80.0 g
0%
Fresh Italian Sausage, sliced diagonally
/g
250.0 g
0%
Bacon Slab, cut into medium dices
/g
250.0 g
0%
Sweet Paprika
/g
1.0 g
0%
Garlic Cloves
/g
30.0 g
0%
Knorr Napoli Tomato Sauce 750g
/g
110.0 g
0%
Knorr Chicken Broth Base 1.5kg
/g
5.0 g
0%
Spinach leaves, washed and trimmed
/g
100.0 g
0%
Rock Salt
/g
5.0 g
0%
Brown Sugar
/g
5.0 g
0%
Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Dish Preparation
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Extra Virgin Olive Oil 45.0 ml
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White Onions, minced 80.0 g
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Fresh Italian Sausage, sliced diagonally 250.0 g
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Bacon Slab, cut into medium dices 250.0 g
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Sweet Paprika 1.0 g
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Garlic Cloves 30.0 g
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Knorr Napoli Tomato Sauce 750g 110.0 g
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Spinach leaves, washed and trimmed 100.0 g
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Rock Salt 5.0 g
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Brown Sugar 5.0 g
Preparation
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Dish Preparation
- Dilute Knorr Napoli Tomato Sauce into 650ml of water and Knorr Chicken Broth into 250ml of water
- In a heavy-bottomed pan, heat the olive oil
- Sweat the onions
- Add the sliced Italian sausage
- Add the bacon and render its fat
- Add the sweet paprika and garlic and cook until fragrant
- Add the diluted Knorr Napoli Tomato Sauce Mix and Knorr Chicken Broth
- Bring mixture to a boil then turn heat down to a simmer
- Simmer for 10 minutes
- Add the spinach leaves
- Taste and adjust seasoning with salt, pepper, and a pinch of brown sugar to balance off the taste.
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Presentation
- Serve the stew in individual bowls
- Top each bowl with a poached egg
- Serve with warm slices of sourdough bread
