For about 2 people

When writing this recipe I immediately noticed, the ingredients list for this recipe is quite extensive, don't let this put you off. The ingredients list is also the most complicated part of this recipe. After this everything becomes easier, in fact super simple.

For a long time, I've needed the an excuse to just bake eggs on the BBQ, although that can't be just frying eggs of course, but it needs to be a bit more extensive. But the basic idea has led to the following recipe. We ourselves make sausages more often, a very nice hobby with varying success stories, the sausages in this recipe are from wild boar and roe deer from our hunting friends.

Homemade chipolata from roe deer and wild boar is of course quite specific, and probably a bit more difficult to find. I will share the recipe for these beautiful wild sausages later on this blog. For now, it is of course no problem at all to get fresh chipolata's of beef or merquez sausages from the butcher if you like something more spicy., although with a good search you will probably find a poulterer or an online game provider with nice sausages that you can use for this recipe. Either way, at least we have a legitimate excuse to fire up the BBQ in the morning.


  • Onions (2 pieces)
  • Chipolata sausages (3 pieces) or homemade chipolata's from deer and boar
  • Eggs (5 pieces)
  • Jalapeno (baktat)
  • Wholemeal bread (6 slices)
  • Chives
  • Parsley
  • Olive oil
  • Tomatoes (3 pieces)
  • Shallot (1 pieces) small
  • Red bell pepper (1 piece)
  • Sambal badjak (1 teaspoon)
  • Jalapeno juice from the jar
  • Garlic clove
  • Ketchup (50 grams)


  • BBQ
  • Larger cast iron skillet or other baking pan for BBQ use
  • Smoke wood chips apple
  • Blender
  • Cutting board
  • knives
  • Liter buddies
  • Serving board


can be done in advance 

  • Chop the parsley coarsely and wash it, let the parsley dry out well and put it in a large cup.
  • Add olive oil until the parsley is just covered, and mix the whole with the hand blender to a smooth oil
  • If you really want to show off, you can add some garlic and possibly lemon zest.



I myself like to make these kinds of oils from green herbs, this can of course be done of all kinds. I like to make a large amount and freeze it in, for example, little jars. Adding spices and other seasonings is a good idea, just be careful with this. It makes the oil more specific and less easy to use with other flavors. You do not necessarily have to grind the green herbs completely with the immersion blender, it can certainly be put away more coarsely by cutting it with a knife. It just depends on your personal preference.


  • Clean the shallot and roughly chop it.
  • Clean the bell pepper and roughly chop it.
  • Remove the seeds from the tomatoes and put them in a small large cup together with the shallot, bell pepper, garlic clove, teaspoon sambal badjak, ketchup and some jalapeno liquid.
  • Make a smooth sauce from this whole with the immersion blender, if the sauce is not thin enough, you can always add ketchup, water or jalapeno liquid.


  • Peel the onions and cut them into rings.



  • Light the BBQ, when a small pit of glowing charcoal has formed you can add a good amount of apple smoke wood chips to the glowing charcoal.
  • Place the sausages on the grill, make sure they are not hanging over the fire, do not let the temperature get too high. Keep it around 110 degrees or lower and smoke the sausages thoroughly.
  • After half an hour the sausages are ready, now set them aside.


  • Now heat up the BBQ considerably and toast the slices of bread on the fire, if desired cut them into nice dots of toast. Save this for later.


  • Then heat your cast iron skillet or other BBQ pan.
  • Make sure the pan is hot and add some olive oil to the pan, fry the onion rings until golden brown. Watch out they burn very quickly.

• Remove half of the onion rings from the pan and keep them separately

  • Check whether the skillet/pan with half the onions still has enough fat and if not, add some olive oil.
  • Now break the eggs into the pan, making sure to keep the yolk whole.
  • Divide the rest of the fried onions over the onions.
  • Please note, with such a hot BBQ and pan this can go very quickly, if it goes too fast don't be afraid to remove the eggs. The last thing we want is a pan of burnt eggs.
  • Place the pan with the eggs next to the fire or completely next to the BBQ and grill the sausages for a while, then divide them over the eggs.


  • Now cook the eggs on the BBQ, this can of course be done with the lid closed, but pay attention. Especially when using a kamado, the hot lid can ensure that the eggs also cook from above.
  • When the eggs are cooked to your liking, it's time to arrange everything on a nice serving board.


  • The eggs came loose from the pan, but I didn't bother to take them out. And let's face it, it's much nicer to just eat them out of the pan.
  • Now put the pan on the shelf, and sprinkle the eggs and sausages with some freshly chopped chives, jalapeno slices
  • Now divide some parsley oil and your fresh tomato sauce over the eggs.


  • Time to enjoy this robust BBQ breakfast!

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