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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4 to 6
Author Notes
This is one of my favorite breakfast dishes, especially when we have weekend guests or visitors at Camp. It looks beautiful cooked in a big cast-iron skillet and served hot right from the pan. Instead of links, you can use loose sausage; just brown it in a skillet then add it back to the tomato mixture. Sometimes I keep a bunch of toppings on the side—like fresh herbs, sliced avocado, sour cream, and jalapeño slices—so we can serve up a big portion and garnish it to everyone’s individual tastes. —Mary at Five Marys Farms
Watch This Recipe
Baked Eggs With Tomatoes, Sausage & Farmer's Cheese
Ingredients
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2 tablespoons
extra-virgin olive oil, divided
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3/4 pound
lamb merguez or Italian sausage links (about 4 links)
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2
large Yukon Gold potatoes (¾ to 1 pound), cut into ½-inch chunks
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1
small red onion, finely chopped
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1
red bell pepper, medium diced
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3
garlic cloves, minced
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Kosher salt and freshly ground black pepper, to taste
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1
(28-ounce) can diced fire-roasted tomatoes
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1 teaspoon
ground sweet paprika
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8
large eggs
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1/2 cup
farmer's cheese or crumbled feta
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2
green onions (white and green parts), thinly sliced, for garnish
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1/2 cup
fresh cilantro or flat-leaf parsley, roughly chopped, for garnish
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Crusty bread, for serving
Directions
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Heat the oven to 400°F. In a 12-inch heavy ovenproof skillet over medium heat, warm 1 tablespoon of the oil. Add the sausages and cook, turning every so often, until nicely browned all over and just cooked through, about 6 minutes. Transfer to a cutting board.
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Add the remaining 1 tablespoon oil, the potatoes, and onion to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 7 minutes. Add the bell pepper and cook, stirring occasionally, until the vegetables are tender and nicely browned, about 7 more minutes. (If the potatoes are taking a while to become tender, cover the pan for a few minutes to help speed them along. Reduce the heat slightly if the vegetables start to get too brown.) Stir in the garlic with a pinch of salt and cook just until fragrant, about 30 seconds.
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Add the canned tomatoes with juices, paprika, another pinch of salt, and a few grinds of pepper, stirring to combine and scrape up any browned bits from the pan. Bring the mixture to a gentle boil, then reduce the heat to a simmer until it thickens and becomes fragrant, about 5 minutes.
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Cut the sausages into ½-inch slices and add them to the skillet. Continue to cook, stirring, until the mixture is bubbling and warmed through. (If it looks a little dry, add a few tablespoons of water; you want it to resemble a thick, saucy stew.)
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Using the back of a large spoon, create eight wells in the tomato mixture. Crack an egg into each well and season with salt and pepper. Transfer the pan to the oven and bake until the egg whites are barely cooked and the yolks are still runny, about 12 minutes. (The eggs will continue to cook out of the oven.) Top with dollops of cheese, the green onions, and herbs. Serve right away with crusty bread.
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