Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

epicurious.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

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 ½ teaspoon Spanish sweet smoked paprika

½ teaspoon kosher salt

8 large eggs

½ cup cilantro, roughly chopped

Toasted bread, for serving

subheading: Special Equipment:

8 ramekins or oven-safe bowls

Directions at epicurious.com

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