Preheat the oven to 190 degrees Celsius. Spread the sausages on a lined baking sheet and bake for 15 to 20 minutes until the sausages are slightly charred and crispy. Remove and set aside.
In a small pot, heat the olive oil until hot over medium heat and add in the onion. Saute until the onion has softened and add in the garlic. Saute until the garlic is fragrant and add in the tinned tomatoes. Bring to a boil and turn the heat down to low. Simmer the sauce for 15 to 20 minutes until the sauce has thickened and reduced slightly.
Spoon 2/3 of the sauce into 2 oven-proof serving dishes. Crack in the eggs and then spoon the remaining sauce all around the eggs, taking care not to cover the egg yolk with the sauce. Divide the sausages between the dishes, pressing them down into the sauce gently.
Bake the eggs for 10 minutes until the egg yolk is still oozy but the whites are almost opaque. Sprinkle as much parmesan cheese you want over the eggs and continue to bake for another 2 to 3 minutes until the cheese has melted, the whites are fully opaque and the yolk to your desired doneness.
Sprinkle with parsley and serve with bread.
Originally Submitted
9/26/2013
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