Baked Eggs with Spicy Tomato Sauce

Baked Eggs with Spicy Tomato Sauce

Heather Terhune earned her culinary chops at top restaurants around the country before moving to Milwaukee where she serves as Executive Chef at Tre Rivali and The Outsider. Heather prefers Emmi Roth’s award-winning Grand Cru® Reserve in this dish because its nutty, fruity flavor balances out the spiciness of the sauce.

servings
4

Ingredients














Cooking Instructions

1

Heat oven to 400˚F.


2

Slice each bread portion in half lengthwise; place on an ungreased baking sheet. Brush olive oil on cut sides of bread. Bake for 5-6 minutes or until golden brown. Remove from the oven. When cool enough to handle, slice bread into serving-size pieces. Reduce oven temperature to 375˚F.  
 


3

Brown sausage in a large oven-proof skillet over medium-high heat until almost cooked through. Add onions and garlic; cook and stir until onions are tender and meat is no longer pink. Stir in tomatoes, harissa paste, oregano and salt; bring to a gentle boil, stirring constantly. Reduce heat; simmer, stirring occasionally, until slightly thickened. Carefully crack eggs into sauce, leaving a space between each. Sprinkle with Grand Cru® Reserve and pepper.
 


4

Bake for 7-9 minutes or until egg whites and yolks are firm. Garnish with oregano. Serve in bowls with bread.


Recipe Tip:
  • Any brand of Wisconsin alpine-style cheese can be used. Roth Grand Cru® Original or Roth Grand Cru® Surchoix could also be substituted for Roth Grand Cru® Reserve.
  • Harissa is a smoky-spicy, North African, hot chili pepper paste, and it usually contains seasonings such as cumin, coriander and caraway seeds. Look for it in the specialty food section at your grocery store.
cheese iconCheesemonger Tip:
Hand-selected wheels of Roth Grand Cru® Original cheese are aged for at least six months in cellars yielding the awarded and popular Grand Cru® Reserve. For a special treat, enjoy any extra cheese sided with your favorite fruit jam and water crackers or a glass of Riesling.

Ingredients














Cooking Instructions

1

Heat oven to 400˚F.


2

Slice each bread portion in half lengthwise; place on an ungreased baking sheet. Brush olive oil on cut sides of bread. Bake for 5-6 minutes or until golden brown. Remove from the oven. When cool enough to handle, slice bread into serving-size pieces. Reduce oven temperature to 375˚F.  
 


3

Brown sausage in a large oven-proof skillet over medium-high heat until almost cooked through. Add onions and garlic; cook and stir until onions are tender and meat is no longer pink. Stir in tomatoes, harissa paste, oregano and salt; bring to a gentle boil, stirring constantly. Reduce heat; simmer, stirring occasionally, until slightly thickened. Carefully crack eggs into sauce, leaving a space between each. Sprinkle with Grand Cru® Reserve and pepper.
 


4

Bake for 7-9 minutes or until egg whites and yolks are firm. Garnish with oregano. Serve in bowls with bread.


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