Breakfast: Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

Recipe 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.

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

Instructions

Preheat oven to 400 °F.
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 cilantro.
Serve immediately with toasted bread.

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