for 4 people

Vegetables

500 g	carrots, cut into slices approx. 2 cm thick
500 g	waxy potatoes, cut into slices approx. 2 cm thick
400 g	cauliflower, cut into florets, halved if necessary
3 tbsp	olive oil
1 tbsp	mild paprika
1 tsp	salt

Dip

180 g	plain yoghurt
1 bunch	parsley, roughly chopped
3 tbsp	sunflower seeds, roasted
1 tbsp	water
½ bunch	chives, finely chopped
¼ tsp	salt
a little	pepper

To cook the sausages

6	chipolatas

Return to the oven

4	fresh eggs

How it's done

Vegetables

In a bowl, mix the carrots with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To roast the vegetables

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove.

Dip

Place 3 tbsp of the yoghurt in a measuring cup along with all the other ingredients up to and including the water, puree. Add the remainder of the yoghurt and the chives, mix, season.

To cook the sausages

Spread the sausages on top of the vegetables, cook in the upper half of the oven for approx. 10 mins., remove.

Return to the oven

Crack the eggs into a cup, one at a time. Carefully arrange on top of the vegetables, return the tray to the oven for approx. 5 mins. Remove, serve with the dip.

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