Italian style baked eggs

Italian style baked eggs

Made with Datterini Tomatoes

Baby Roma, or Datterino, tomatoes are oblong and tasty cherry tomatoes with a sweet and delicious flavor. They are carefully collected and processed in the shortest possible time to preserve the freshness of each freshly picked tomato. Because of it’s thin skin, the Datterini are perfect for dishes requiring short cooking times, such as pasta sauces, and also works well with shellfish and seafood.

50 min (COOK TIME: 50 min)

Easy

Ingredients

  • 1 tablespoon olive oil
  • 2 Italian style sausages, casings removed, coarsely chopped
  • 1 red onion, finely sliced
  • 1/2 red capsicum, seeded and sliced
  • 2 cloves garlic, crushed
  • 400 g can Mutti Datterini Tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 4 eggs
  • coarsely chopped parsley, to garnish
  • ciabatta or Turkish bread, toasted, to serve

Tip:
Chorizo sausages can replace Italian sausages.

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Method

  1. Preheat oven to 200°C. Lightly oil 4 shallow ramekins.
  2. Heat oil in a frying pan over a medium heat. Add chopped sausages and fry 2 minutes or until cooked through. Remove from pan.
  3. Add onion and capsicum to frying pan and cook 10 minutes, stirring occasionally until softened. Add garlic and cook for 1 minute longer.
  4. Add tomatoes, sugar, oregano, paprika and chorizo, to pan. Simmer 10 minutes, stirring occasionally.
  5. Divide mixture between prepared ramekins. Make an indentation in each ramekin. Break an egg into each indentation. Cover with foil and bake 10 minutes or until whites of eggs are just set. Serve sprinkled with chopped parsley and accompanied by toasted bread.

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