Baked eggs in tomato nest

Name: Baked eggs in tomato nest
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Onions; 200 g Kabanossi; 2 TABLESPOONS Olive oil; 1 can(s) (à 850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1/2 bunch Parsley; 4 Eggs (Gr. M)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

The Sugo is quickly cooked and with Kabanossi a piquant base for the eggs. Bake for ten minutes, done!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Onions
200 g Kabanossi
2 TABLESPOONS Olive oil
1 can(s) (à 850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1/2 bunch Parsley
4 Eggs (Gr. M)

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel and coarsely dice onions. Halve sausage lengthwise and cut into slices.
2
Heat the oil in a large ovenproof pan. Steam onions and sausage for about 5 minutes. Add the tomatoes and chop with a spatula. Simmer for another 5 minutes. Season the sauce with salt and cayenne pepper to taste.
3
Wash and chop the parsley and stir into the sauce. Beat the eggs and let them slide into the pan on top of the sauce with a little distance between them. Leave to set in a hot oven for about 10 minutes. Flatbread tastes good with it.