Baked eggs with merguez, beans and feta
 
Prep time
Cook time
Total time
 
Baked eggs with merguez lamb sausages, beans and feta in a rich tomato sauce.
Author:
Recipe type: Main
Serves: 2-3 servings
Ingredients
  • 1 Tbsp. extra virgin olive oil, plus more to drzzle over
  • 6 merguez lamb sausages
  • 1 medium onion, minced
  • 3 cloves of garlic, minced
  • 1 14-oz. can cherry tomatoes
  • ¼ tsp. dried oregano, preferably Greek
  • pinch of nutmeg
  • 1 tsp. brown sugar
  • 1 14-oz. can cannellini beans, drained and rinsed
  • 1 14-oz. can lima beans, drained and rinsed
  • 4 eggs
  • cayenne pepper
  • ⅓ cup crumble feta
Instructions
  1. Heat 1 Tbsp. olive oil in a cast iron pan over high heat. Add the sausages and brown on all sides. Set aside.
  2. Reduce heat to medium and add the onion. Cook for a few minutes until golden, then add the garlic and cook for another minute.Add the tomatoes with their juice and season to taste with salt and pepper. Add the oregano, nutmeg and sugar. Bring to a boil, then reduce the heat and return the sausages to the pan. Add a good drizzle of olive oil and simmer for about 20 minutes.
  3. Add the beans and more salt. Stir gently then cook about 20 minutes more over low heat, allowing the sauce to reduce even more.
  4. Preheat oven to 400F.
  5. Break the eggs on top and pop the whole thing in the oven for a couple of minutes until the egg whites are set, but the yolks are still runny.
  6. Sprinkle the feta over the top and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/baked-eggs/