Ingredients Olive oil
1 tsp dried mixed herbs
1 large brown onion
1 bunch English spinach
Salt and pepper
Preheat the oven to 200°C (400°F).
Slice the tomatoes in half and place on a baking tray. Lay the sausages out on the baking tray and prick a few times each with a knife. Put in the oven for 30 minutes, turning the sausages over halfway through, or until the sausages are cooked.
Meanwhile, cut the onion in half vertically and then slice thinly. Heat a little olive oil in a pan over medium heat and add the onion for 5-10 minutes or until it's starting to turn translucent and brown. Roughly chop the spinach and add to the pan. Cook until the spinach is wilted through. When finished, put in a small serving bowl.
Crack the eggs into a bowl and whisk. Add the dried herbs and mix well. Heat the same pan over a low heat with a dash of olive oil. (Alternatively you can use a separate pan and cook the spinach and eggs at the same time.) Add the egg mixture and leave for a few minutes, allowing it to set on the bottom. Then swirl the mixture around with a wooden spoon, stirring constantly for a few minutes until the eggs are all cooked through. Place in a serving bowl.
Slice the avocado.
When the sausages and tomatoes are ready, place on a plate or serving platter.