Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika
Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
