Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

Name: Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika
Yield: Makes 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 large onion, finely diced; 2 garlic cloves, minced; 1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled; 1 (14.5-ounce) can chopped fire-roasted tomatoes; 1 1/2 teaspoon Spanish sweet smoked paprika; 1/2 teaspoon kosher salt; 8 large eggs; 1/2 cup cilantro, roughly chopped; Toasted bread, for serving; 8 ramekins or oven-safe bowls

Diana YenMakes 8 servingsSource

egg sausage canned tomato paprika main breakfast brunch lunch nut free dairy free oven bake epicurious

Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing

1 large onion, finely diced

2 garlic cloves, minced

1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled

1 (14.5-ounce) can chopped fire-roasted tomatoes

1 1/2 teaspoon Spanish sweet smoked paprika

1/2 teaspoon kosher salt

8 large eggs

1/2 cup cilantro, roughly chopped

Toasted bread, for serving

8 ramekins or oven-safe bowls

Method

Preheat oven to 400°F.

Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.

Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.

Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.

Serve immediately with toasted bread.