French · Brunch
Sausage and Onion Baked Eggs
Baked eggs nestled in a skillet mixture of browned pork sausage, softened onion, and garlic, simmered briefly in a light tomato sauce before eggs are cracked in and finished in the oven until whites set and yolks stay runny. Served with crusty bread for dipping into the sauce.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
441Calories
24.8gProtein
26.4gFat
23.2gCarbs
6.7gSugar
3.1gFiber
1034mgSodium
424mgChol
8.2gSat Fat
634mgPotassium
132mgCalcium
3.8mgIron
1.6mcgVitamin B12
9.1mgVitamin C
low-calorie
herb-salt
hidden-gems
weekend-brunch
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Remove sausage from its casing, slice the onion thinly, mince the garlic, and crush the tomatoes.
2
Sauté
Heat the olive oil in a small oven-safe skillet over medium heat. Cook the sausage meat for 5 minutes, breaking it into crumbles, until browned and no longer pink.
3
Simmer
Add the onion and cook over medium-low heat for 5 minutes until soft. Stir in the garlic and thyme, cook 30 seconds, then add the tomatoes and eggs. Season with salt and pepper, then simmer over medium-low heat for 3 minutes until the sauce thickens slightly.
4
Bake
Transfer the skillet to the oven and bake at 400°F for 8 to 10 minutes until the egg whites are fully set and yolks remain soft and jammy.
5
Plate
Scatter the chopped parsley over the top and serve the skillet with the toasted sourdough alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g pork sausage
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup120g, a quarter of a 15 oz can canned tomatoes
- 44 eggs
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp thyme
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
- 2 slice2 slice sourdough bread
