photo by Tara Donne, food styling by Diana Yen
yield
Makes 8 servings
active time
25 Minutes
total time
45 Minutes
If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.
Ingredients
- 8 ramekins or oven-safe bowls
Preparation
Preheat 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.
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/41d0bed8/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C512440A50A0Dmbid0Frss0Iepinr/story01.htm
Put the internet to work for you.
Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes. John Alexander
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