Recipe: One Pan Egg Bake

YOU KNOW I LOVE EGGS IN EVERY SHAPE AND FORM! EGGS ARE POWER EGGS ARE BEAUTY EGGS ARE STRONG! THIS IS MY EGG BAKE WITH POTATOES TOMATOES PEPPERS AND MY FAVE MERGUEZ SAUSAGES! EASIEST MEAL YOU’LL EVER MAKE! EGGS IT’S WHAT’S FOR DINNER!

INGREDIENTS

Egg Bake 

  • 1 lb baby potatoes
  • 1 sweet onion, sliced
  • 1 whole red pepper
  • 4 cloves of garlic
  • 1 lb merguez sausage (or your preferred kind)
  • 1 can diced tomatoes
  • 1 tsp Paprika
  • 1 tsp Espelette pepper powder
  • Salt, to taste
  • Freshly Ground black pepper, to taste
  • Extra virgin olive oil
  • 8 whole eggs
  • ¼ cup parsley, roughly chopped
  • ½ lemon, juiced

Cheese Bread

  • 1 country sourdough loaf
  • ¼ cup Extra virgin olive oil
  • 2 cloves of garlic
  • 1 lb Emmental cheese, grated

Pan con Tomate

  • 7 tablespoons of Extra virgin olive oil (3 tbsp for frying pan, 4 tbsp for tomato mixture)
  • 2 slices - country sourdough bread
  • 1 beefsteak tomato - sliced in half
  • Salt, to taste
  • Pepper, to taste
  • Zest of Lemon
  • 2 cloves of garlic
  • 2 eggs

COOKING METHOD

Egg Bake

  1. Preheat the oven to 450°F (230°C).
  2. Parboil the potatoes in a pot of well-salted water until just tender but not fully cooked, about 10–12 minutes. Drain and set aside.
  3. Arrange the whole parboiled potatoes in the bottom of a deep baking dish.
  4. Thinly slice the onion. Deseed and slice the red pepper. Roughly chop 4 whole cloves of garlic and cut the Merguez sausages in half. Add everything to the baking dish along with the diced tomatoes. Season with paprika, Espelette powder, salt, and pepper. Drizzle with extra virgin olive oil and gently toss to combine.
  5. Bake, uncovered, for 30 minutes.
  6. Remove the dish from the oven. Crack the eggs into the spaces between the vegetables and sausage, being careful not to break the yolks. Season the eggs lightly with salt and pepper, then return the dish to the oven until the egg whites are set and the yolks are cooked, about 10-15 minutes.
  7. Let the dish rest for 15–20 minutes before serving. Finely chop the parsley and sprinkle it over the top. Finish with the juice of half a lemon.
  8. Serve the egg bake alongside crusty country sourdough slices or cheese bread (instructions below).

Cheese Bread

  1. Preheat the oven to 450°F (230°C).
  2. Cut the whole sourdough loaf in half lengthwise. Scoop out the interior crumb, leaving the crust intact. Discard the removed bread.
  3. Arrange both halves, cut-side upon a baking tray. Drizzle with olive oil and bake until lightly toasted.
  4. Remove from the oven and rub each slice with a peeled garlic clove.
  5. Grate the Emmental cheese generously over each slice and return to the oven until the cheese is melted and lightly browned.

Pan con Tomate

  1. Heat a drizzle of olive oil in a pan. Toast the sliced sourdough for about 3 minutes per side, or until lightly golden.
  2. Grate the tomato and garlic on the fine side of a box grater, discarding the skins. Season the tomato pulp with olive oil, salt, and pepper. While the bread is still warm, rub each slice with a peeled raw garlic clove. Spoon the seasoned tomato over the toast and serve immediately with a fried egg on top