Categories: Meals
Ingredients
- 1 lb. bulk Italian sausage
- 24 oz. jar fire-roasted tomato and garlic pasta sauce
- 14.5 oz. can fire-roasted diced tomatoes, drained
- 3/4 cup ricotta cheese
- 8 large eggs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup shredded Parmesan
- 1 tbsp. minced fresh basil
- 1 loaf French bread demi-baguette, cut into 1-in. slices
- 1/4 cup butter, softened
Directions
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Preheat oven to 350. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13×9-inch baking dish.
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Dollop ricotta on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan.
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Bake 30-35 minutes or until the egg whites are completely set and the yolks have begun to thicken but are not hard. Remove from oven; sprinkle with basil.
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Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 inches from heat 1-2 minutes on each side or until golden brown. Serve immediately with baked eggs.