Baked Eggs With Merguez Sausage, Tomatoes, And Smok

Name: Baked Eggs With Merguez Sausage, Tomatoes, And Smoky Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 400u00b0F.
2
Heat oil in a large skillet over medium heat. Add the onion and saute 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.
3
Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
4
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.
5
Serve immediately with toasted bread.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Eggs With Merguez Sausage, Tomatoes, And Smoky Paprika falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggs With Merguez Sausage, Tomatoes, And Smoky Paprika

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions