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Categories:
extra-virgin olive oil onion garlic fresh merguez tomatoes paprika kosher salt eggs cilantro Bread ramekins
Viewed: 39 - Published at: 4 years agoIngredients
- 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 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.
- 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.
