Baked Eggs, with Sausage, Tomatoes and Mint

Categories: Eggs- Cheese

Ingredients

• 3 cloves garlic
• 1 Tbsp. olive oil
• 5 oz. uncooked spicy link sausage
• 1 navel orange
• Pinch crushed red pepper flakes
• 1 Tbsp. tomato paste
• 1 (28 oz.) canned crushed tomatoes, with their juices
• Salt and ground black pepper
• 4 eggs
• 2 oz. crumbles feta cheese
• 1/4 cup loosely packed mint leaves

Directions

1. Line a plate with a few layers of paper towels.
2. Mince the garlic.
3. Heat the oil in a large skillet over medium heat.
4. Discard the casings from the sausage; pinch off bit-size pieces, letting them fall into the skillet a you work. Cook for about 8 minutes, until browned. use a slotted spoon to transfer them to the paper towel-lined plate to drain.
5. Meanwhile, finely grate the zest of the orange (about 1 tablespoon).
6. Reduce the heat to low; stir in the garlic and cook for a minute of two, until fragrant, then add the crushed red pepper flakes, orange zest and tomato paste, stirring for a minute.
7. Add the tomatoes and their juices to the skillet, then the drained sausage pieces. Cook for 10 minutes, stirring a few times, to form a slightly thickened sauce. Season lightly with salt and pepper. If the mixture seems too thick, squeeze in the juice from half of the orange.
8. Use a spoon to make 4 shallow wells in the skillet mixture. Carefully crack each egg on the counter and open one into each well. Scatter the feta around the eggs, if using. Cover and cook 5 to 8 minutes or until the whites of the eggs are just set.
9. While the eggs are cooking coarsely chop the mint.
10. Uncover the skillet and remove it from the heat. Scatter the mint over the eggs and sauce. Serve hot, in the skillet.

Email to a friend | Print this recipe | Back