Spicy Sausage Baked Eggs

I've been wanting to make a spicy baked egg dish for a while now. It's the perfect comfort food without being too indulgent. I'm all about meals that are rich in flavor and texture but aren't full of ingredients that make me feel sluggish. Baked eggs may look like an intimidating dish, but they are so easy! This was my first time making them, and I was worried at first that they wouldn't turn out as good as I wanted them too. It's incredibly frustrating to fail at a new culinary endeavor. It makes the recipe developing, grocery shopping, expensive whole foods' bill, and time spent in the kitchen all feel like a complete waste. I'm always learning, but luckily at this point in my life I have a solid enough understanding of food that I usually end up with something that meets my expectations. Pair this dish with some rustic bread and you've got a star! Impress everyone with a homemade brunch.

Serves 3-4

Ingredients 

  • 12oz ground chorizo or chicken sausage  

  • 4 cloves garlic, minced

  • 1 yellow onion, diced

  • 1 jalapeño, seeded and diced 

  • 1 red pepper, sliced into strips 

  • 1/4 cup tomato paste 

  • 1 28oz can whole tomatoes, crushed by hand

  • 1/2 tsp cumin

  • 1 tsp smoked paprika

  • 2 tsp za'tar

  • 1/4 tsp cayenne (optional)

  • salt and pepper to taste

  • 5-6 eggs 

  • cilantro, for garnish

  • 1 avocado, sliced, for garnish

  • cotija cheese for sprinkling (omit for Paleo/Whole 30 or sub cashew cheese)

Directions

  1. Pre-heat oven to 350 degrees fahrenheit. 

  2. Heat a large cast-iron skillet over medium-high heat. Add chorizo, breaking up with a wooden spoon as it cooks.

  3. When the meat is almost fully cooked add the garlic, onions, and jalapeño. Cook until onion turns translucent. 

  4. Add tomato paste, crushed tomatoes, red peppers, cumin, za'tar, and paprika. Bring to a simmer and let cook for 5-10 minutes. Season with salt and pepper to taste. 

  5. Remove pan from heat and add eggs one at a time. Once all eggs have been cracked into the meat-tomato mixture, place on rack in oven about 8 inches from the top. 

  6. Cook until the whites have solidified and the yolks are still runny, about 10 minutes. 

Lunch & Dinner, Gluten-Free, Protein, BreakfastMia TrostComment