Sausage & Egg Pocket With Tomato Chutney – a delicious recipe with sausage, egg, water, pita pocket, chutney, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook Sausage Link, while sausage is cooking, whisk egg & 1 1/2 Tbsp water together in a bowl.
2
Cook egg mixture in a separate pan until firm and is no longer runny.
3
Cut up cooked sausage link into small bits and combine with cooked egg.
4
Remove egg from heat.
5
Warm up 1/2 pita pocket in microwave for 20 secs or more until warm enough to split the pita open and create pocket.
6
Place half the cooked egg mixture in the pocket and 1/2 the chutney.
7
Layer the remainder of the egg mixture on top with the last of the chutney.
8
Sprinkle diced cherry tomato on top and serve.
9
Note: Homemade chutney made in advanced is always cheaper than purchasing a chutney from the store.
10
An Apple & Tomato Chutney works best with this dish.
40
kcal
Calories
3
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 link sausage, 1 egg, 1 ½ tablespoons water, 12 pita pocket, and more.
Yes, Sausage & Egg Pocket With Tomato Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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