Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika
A hearty breakfast dish featuring eggs baked in individual ramekins with spicy merguez sausage, fire-roasted tomatoes, and aromatic smoked paprika. Topped with fresh cilantro and served with toasted bread, this dish perfectly combines North African and Mediterranean flavors.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •1 large onion
- •2 cloves garlic
- •1 pound merguez sausage
- •1 can fire-roasted tomatoes
- •1½ teaspoon smoked paprika
- •½ teaspoon kosher salt
- •8 large eggs
- •½ cup cilantro
- •8 slices bread
- •8 pieces ramekins
Cooking Instructions
- 1.
Preheat oven to 400°F.
5 min
- 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.
14 min
- 3.
Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
2 min
- 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.
15 min
- 5.
Serve immediately with toasted bread.
2 min
