Method

1. Begin by preheating your oven to 220°C/200°C (fan-forced). In a large, deep ovenproof frying pan over high heat, heat up half of the oil. Cook the chicken and beef sausage, turning occasionally, until they're beautifully browned for about 3-4 minutes. Once done, remove them from the pan.

2. Now it's time to add a touch of flavor! Heat up the remaining oil in the same pan over medium-high heat. Add in the onion and capsicum, and stir them around for 3-4 minutes until the onion is softened. Next, add the rice, garlic, paprika, and oregano, and stir for 1 minute until fragrant.

3. Now it's time to add a touch of flavor! Heat up the remaining oil in the same pan over medium-high heat. Add in the onion and capsicum, and stir them around for 3-4 minutes until the onion is softened. Next, add the rice, garlic, paprika, and oregano, and stir for 1 minute until fragrant.

4. After 15 minutes, remove the dish from the oven and crack the eggs over the rice mixture. Cover again with the lid and return it to the oven for another 8-10 minutes or until the rice is tender, and the egg whites are set.

5. While waiting, get your peas ready. Place them in a heatproof bowl, cover with boiling water, and let them stand for 2 minutes or until tender. Drain the peas and scatter them over the rice with parsley. Serve with lemon wedges and crusty bread for a truly delightful meal.