MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Eggs With Merguez Sausage, Tomatoes & Smoky Paprika
 Categories: Pork, Vegetables, Eggs, Herbs
      Yield: 8 Servings
 
      2 tb Extra-virgin olive oil;
           - plus more for brushing
      1 lg Onion; fine diced
      2 cl Garlic; minced
      1 lb Fresh merguez or spicy
           - Italian sausage; casings
           - removed, meat crumbled
 14 1/2 oz Can chopped fire-roasted
           - tomatoes
  1 1/2 ts Spanish sweet smoked
           - paprika
    1/2 ts Kosher salt
      8 lg Eggs
    1/2 c  Cilantro; rough chopped
           Toasted bread; for serving
 
  Equipment: 8 ramekins or oven-safe bowls
  
  Preheat oven to 400°F/205°C.
  
  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.
  
  Recipe by Diana Yen
  
  Recipe FROM: Epicurious, Sep 2014
  
  Formatted by: Dave Drum, Nov 2, 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM