Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

25 Minutes
Total Time

45 Minutes

If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.

Ingredients

Makes 8 servings

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

Special Equipment:

8 ramekins or oven-safe bowls

Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
Step 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.
Step 5
Serve immediately with toasted bread.

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Reviews (10)

I have been making this recipe regularly for a couple of years now and wanted to share my thoughts. It's one of my favorites but only with a few key adjustments. I cook this with 2 cans of 14.5 oz fire-roasted canned organic crushed tomatoes--I think the sausage overwhelms the dish and the extra tomatoes add some needed sweetness. I also add a touch of balsamic and up the paprika. I love this recipe in the fall, it's comforting like a stew but appropriate for breakfast.
- mimisips
- Austin, Texas
- 9/27/2020
Rich and delicious. Can always serve with some spiced lemon yogurt to brighten it up a bit.
- sim0ne
- 3/10/2019
Darned tasty. I was missing an acidic tone, like sliced green olives or capers. Otherwise fantastic, plus the leftover sauce (I didn't make all 8 portions) was great on pasta.
- kpalmer747
- Sweden
- 4/3/2017
Used some leftover spicy veggie sausage and accidentally overlooked the eggs but this recipe was still SO yummy and easy! Will definitely make it again!!
- Anonymous
- 5/7/2016
Your people are all crazy. We just had it for the first time the day after Thanksgiving and It was an OMG. Changed the recipe a bit. Didn't have fire roasted tomatoes, used diced can plain. Used home made Italian sausage and Chorizo that was smoked. Everything else the same. It was delicious with a rich flavor. I would make this for any house guests. Nice and elegant.
- bbeano
- Urbana, OH
- 11/28/2014
Adding sausage is unnecessary overkill. What it DOES need is some sweet and hot peppers, sautéed along with the onions & garlic, and a good 20 minute simmer.to develop some depth. It also needs some cumin, among other things. Baking eggs in the oven is always risky business. Poach them in the sauce, in a covered skillet on top of the stove. But truthfully, there are far better recipes for this type of dish. Virtually every culture on earth has a rendition of this. Do a search starting with "Shashuka."
- worldbeat
- Oakland, CA
- 10/31/2014
Preparing these in ramekins is a presentation issue that demands baking. The recipe is otherwise piperade or any number other methods for eggs poached in tomato sauce. With stove top poaching it is a lot easier to limit/control the egg firmness. If the single-serving presentation is important, experiment with the time/temperature in YOUR oven otherwise just cook the sauce and poach the eggs in a heavy pan on the stove top.
- bear_trouble
- Quesnel, B.C.
- 10/31/2014
I am definitely going to try all the ingredients in this recipe, but will add some black beans then follow the instructions listed.. THANK YOU....this sounds great..! Know it will be tasty..!
- cowgirldiva
- Florida
- 10/29/2014
I've been playing with baked eggs, so I wanted to try this recipe but it just didn't work well. I didn't care for the combination of the clunky sausage and the smooth egg. The egg, too, took longer than the recipe calls for, especially if you don't like runny eggs. I'm glad I tried it though - definitely something different.
- missuoregon
- Los Angeles, CA
- 10/1/2014
If you like runny eggs, don't bake them for that long of a time. Eight minutes or less should do it.
- Anonymous
- In
- 9/10/2014