Spicy Baked Eggs by Chef Hugh Acheson

prep time

15 minutes

cook time

55 minutes

servings

6
Preparing brunch for a crowd can be daunting, but try this one-pan wonder from Chef Hugh Acheson.  Our crushed tomatoes provide the ideal base for a spicy sauce which gently simmers the eggs in the time it takes to set the table for your guests!  If Anaheim chilies aren't available at your market, try a small can of diced green chilies or Hatch chilies.

ingredients

4 Anaheim chilies
1 tablespoon olive oil
1 small yellow onion, peeled and thinly sliced
2 links mild Italian sausage, casing removed
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 eggs
1/2 cup shredded Monterey Jack cheese
2 tablespoons finely chopped flat-leaf parsley, for garnish

instructions

  • Preheat oven to 400º F.
  • Open the can of crushed tomatoes and drain through a fine strainer.  Rub the chilies lightly with half of the oil and place them on a sheet pan.  Place in the oven and roast for 15 minutes. Remove the pan from the oven and place the peppers in a resealable container, covering so the skins loosen with the steam.  When the peppers are cool, peel them completely and seed, stem and chop them into a medium dice.
  • Reduce oven temperature to 350º F.
  • Place a large oven proof skillet (about 10 inches in diameter) over medium-high heat.  Add the remaining oil, half of the salt and onion; cook for five (5) minutes.  Crumble the sausage into the pan with the onions.  Cook for 8-10 minutes, breaking it down well with a wooden spoon.  Add the diced chilies, pepper and the remaining salt: stir well.
  • Add crushed tomatoes to the sausage and season with the red pepper flakes and cook for 5 minutes.
  • Pretend the pan is a clock, Make little indentations with your spoon in the sausage mixture at 12 o'clock and 2, 4, 6, 8 and 10 o'clock.  Crack an egg, taking care not to break the yolk, into each indentation.  Sprinkle the cheese over the top and place pan into the oven and bake for 20-25 minutes, or until the egg whites are just set.  Garnish with parsley and serve immediately.

nutrition

  • Calories:
    240
    |
  • Fats:
    15.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    205
    mg
    |
  • Sodium:
    520
    mg
    |
  • Carbohydrate:
    11
    g
    |
  • Fiber:
    2
    g
    |
  • Protein:
    16
    g
    |
  • Vitamin A:
    25
    %
    |
  • Vitamin C:
    60
    %
    |
  • Calcium:
    10
    %
    |
  • Iron:
    20
    %

  • Hugh Acheson Spicy Baked Eggs

related recipes

3991e759-bcbb-6c06-9351-ff0000983452|0491e759-bcbb-6c06-9351-ff0000983452|

Required *

Write a review

We would love to hear from you! Ratings and comments are an important tool for cooks who visit our site. Share your experience with this recipe including any cooking tips and other suggestions. You can also rate the recipe by rating it on a scale of 1 to 5 stars. (All reviews will be reviewed and approved prior to posting on the site.)

First Name *
Last Name *
Rating *
Review *
New code