Name: Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika
Cook time: 25 Minutes
Total time: 45 Minutes
Yield: Makes 8 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

Image may contain Bowl Dish Food and Meal

Photo by Tara Donne, food styling by Diana Yen

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.

Recipe notes

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