Waking up after a long day or night, when you’re body is
hungover tired and slow to move, there’s nothing like a hearty little dish to pick you up and put a smile on your face.
I’ve got just the dish for you!
It seems there are a thousand variations on this dish, but for good reason – it’s delicious and super easy to whip together!
The ingredients are beautiful and vibrant…
Zippy and flavorful…
That all blend together beautifully to make a saucy little number that is just begging to be devoured…
Here’s my take on Saucy Tomato Eggs.
What you need…
- Olive Oil
- ½ Package of Sweet Italian Sausage
- Handful cherry tomatoes
- Handful of small sweet Red peppers
- 1-2 cloves garlic, crushed
- Smoked paprika
- Chili flakes
- 1 can Chopped tomatoes
- Sea Salt
- 1 TBSP/big glob of Honey
- 3-4 eggs
- Goat Cheese
- Cuban Bread
- Flat parsley
First, wash your produce and chop your cherry tomatoes and red peppers. Mince your garlic. Break up/cut up the sausage.
Heat skillet on med high – add garlic and sausage to cook until garlic is golden.
You’ll know you’re doing the right thing when fragrant waves of garlic and sausage hit you in the face.
Next, add the chopped cherry tomatoes and red peppers along with the can of chopped tomatoes to your skillet.
Add a sprinkle of salt over the whole pan and follow that up with a nice dusting of paprika and chili flakes over the whole pan mixture.
Give it good stir to mix those flavors in.
Then add the large blob of honey. Don’t be shy.
Now, turn down your burner heat to medium-low to reduce for 15 mins, stirring occasionally. This allows all your ingredients to mix, mingle and blend.
Before you meander off to though, preheat your oven to 350 degrees F.
Once your oven is pre heated, quickly slice up some Cuban bread (or any fresh loaf).
I get my favorite Butter Bread loaf from a local Cuban bakery and this stuff… oh, it’s a thing of beauty all by itself. Brushed (or drenched in, I’m not even sure) a soaking coating of butter, this little baby is hard to walk away from.
Pop your bread slices in the oven (the ones you manage not to eat) for 5-10 minutes to toast.
Once your tomato sauce mixture has simmered and is softly bubbling away, it’s finally time to add the eggs. Crack them on in right over the sauce.
The hot sauce immediately starts to cook the whites. If you like your eggs really runny, just let this sit for 5 or so minutes. If you like your yolks runny, but your whites more solid, just pop a little aluminum foil hat on your pan for a couple minutes. It creates a toasty oven that traps heat and cooks your eggs faster.
Once your eggs are cooked to the desired temperature, pull your skillet off the heat and sprinkle with chopped parsley and crumbled goat cheese.
Your toast will come out of the oven piping hot, perfect for melting small pads of butter into.
Serve nice and hot with lots of napkins.
Dip, dunk and devour! Brunch will never be the same again.
Let me know if you try this recipe or have a variation of your own on this tasty classic!