Empty My Fridge
One Pan Egg Bake for Breakfast, Lunch & Dinner | Cookin’ Somethin’
Ingredients
- Potato1 lb
- Onion · sliced1
- Bell pepper1
- Garlic8 cloves
- Sausage1 lb
- Tomato · diced, sliced1 can + 1
- Paprika1 tsp
- Black pepper · powder, ground1 tsp
- Saltto taste
- Extra virgin olive oil11 tbsp
- Egg10
- Parsley · roughly chopped¼ cups
- Lemon · juiced½
- Sourdough bread1 + 2 slices
- Emmental cheese · grated1 lb
- Pepperto taste
Instructions
- Preheat the oven to 450°F (230°C).
- Parboil the whole baby potatoes in well-salted water for 10–12 minutes, until just tender but not cooked through. Drain and set aside.
- Spread the potatoes in the bottom of a deep baking dish.
- Add the sliced onion, deseeded and sliced red pepper, roughly chopped garlic, halved merguez sausages and diced tomatoes. Season with paprika, Espelette powder, salt and pepper, drizzle with olive oil and toss gently.
- Bake uncovered for 30 minutes.
- Take the dish out. Crack the eggs into the gaps between the vegetables and sausage, keeping the yolks intact. Season the eggs lightly with salt and pepper, then bake until the whites are set and the yolks are cooked, about 10–15 minutes.
- Rest for 15–20 minutes. Sprinkle with finely chopped parsley and finish with the juice of half a lemon.
Summarized from Matty Matheson's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseTomatoLemonBell pepperPotato
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.