Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

Ingredients for Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

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

• 1 large onion, finely diced

• 2 garlic cloves, minced

• 450g fresh merguez or spicy Italian sausage, casings removed and meat crumbled

• 1 (400g) can chopped fire-roasted tomatoes

• 1 1/2 teaspoons Spanish sweet smoked paprika

• 1/2 teaspoons kosher salt

• 8 large eggs

• 1/2 cup coriander, roughly chopped

• Toasted bread, for serving

• 8 ramekins or oven-safe bowls

Preheat oven to 204°C.

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 coriander.

Serve immediately with toasted bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.