For the oat flapjacks:
Place flour, Jungle Oats, sugar,baking powder, bicarb and salt into a bowl.
Whisk together buttermilk, oil and eggs in separate bowl.
Add wet ingredients to dry ingredients then mix well to combine.
Heat lightly greased frying pan over medium-high heat. Pour or scoop the batter into the pan, using approximately 1/4 cup for each flapjack.
Brown on both sides and serve hot. For the spicy baked eggs:
Preheat the oven to 200°c.
Heat a pan (one that can go straight into the oven), then add oil and heat.
Pinch pieces of sausage out of the casings, then place into the pan to brown on all sides. Discard the sausage casings.
Remove the sausage pieces from the pan and set aside, then add the onions and sauté until translucent.
Add the paprika, tomatoes and sugar, then cook for 2 minutes.
Return sausage pieces to the pan, mix well then season with salt and pepper to taste.
Use a spoon to make 2 gaps in the mixture then crack the eggs into the holes.
Place the entire pan into the oven then bake for 8 minutes (bake for longer if you prefer your eggs more cooked).
Serve the baked eggs on top of the flapjacks.
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