This egg dish is so simple to make and would be great for a big brunch where you didn’t want to spend a lot of time slaving over the oven. After posting this picture to Twitter/Instagram, I was informed that it’s called Shakshuka. I did a little research, and though this recipe isn’t the traditional form of the dish, it’s definitely along the same lines.
You can add whatever herbs and spices catch your fancy. Also, add any type of sausage, bacon or ham you like. I made a vegetarian version just by omitting the sausage and adding a few more whole tomatoes.
Baked Eggs in Spicy Tomato Sauce – modified from Tasty Kitchen’s recipe
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1/8 – 1/4 tsp red pepper flakes
2 cans (798 mL) whole tomatoes
1/4 teaspoons dried oregano
4 chicken sausages, sliced thin
1/2 cup goat cheese
fresh basil or parsley, to garnish
salt and pepper, to taste
Saute onions and carrots in oil until soft in a large, oven safe frying pan. Add sausage and cook until no pink remains. Add garlic, pepper flakes and dried oregano and stir to combine. Add whole tomatoes, then simmer for 30 minutes, stirring periodically and crushing tomatoes with wooden spoon. Season with salt and pepper. Let cool slightly.
Crack eggs directly on top of sauce, creating a top layer of eggs. Dot goat cheese on top. Bake at 425F for 15-20 minutes, or until eggs are cooked how you like them.
Garnish with freshly chopped basil or parsley and serve. Serves 8-10.