Sloppy Joe Baked Eggs

Breakfast

Sloppy Joe Baked Eggs

Eggs bake in a tangy, sausage-and-tomato sloppy joe mixture with peppers and shaved Parmesan.

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Yield
4 servings
Cuisine
American

Serving ideas

Finish with shaved Parmesan and black pepper.

Ingredients

See the ingredient checklist
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1/2 cup ketchup
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tbsp apple cider vinegar
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 lb bulk breakfast sausage, or ground turkey
  • 14.5 oz canned crushed tomatoes
  • 1/2 tsp kosher salt, plus more to season the eggs
  • 4 large eggs
  • shaved Parmesan
  • ground black pepper

Before you cook

Use an ovenproof skillet so the dish can move directly from stovetop to oven.

How to make Sloppy Joe Baked Eggs

  1. Heat the oven to 400°F. In a large ovenproof skillet over medium-high heat, soften the onion, pepper and carrot in the oil for 10 to 12 minutes.

  2. Reduce to medium and cook the ketchup with the vegetables until it darkens, 5 to 7 minutes. Add garlic and chili powder for 1 minute. Stir in the vinegar, mustard and Worcestershire, heat for 1 minute and transfer to a bowl.

  3. Brown the sausage in the same skillet over medium-high, breaking it up, for 5 to 7 minutes. Add the crushed tomatoes, 1/2 teaspoon salt and vegetable mixture. Bring to a boil, then simmer on low for 2 to 3 minutes to reduce slightly.

  4. Take the skillet off the heat and make four hollows. Crack an egg into each, salt the eggs and bake 8 to 10 minutes until the whites set and the yolks are still slightly runny.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Sloppy Joe Baked Eggs

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Eggs bake in a tangy, sausage-and-tomato sloppy joe mixture with peppers and shaved Parmesan.
Print Recipe
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 1 tbsp extra-virgin olive oil
  •  
    1 medium yellow onion, finely chopped
  •  
    1 red bell pepper, seeded and finely chopped
  •  
    1 medium carrot, peeled and finely chopped
  • ½ cup ketchup
  •  
    2 cloves garlic, minced
  • 1 tbsp chili powder
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl2 tbsp apple cider vinegar
  •  
    2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  •  
    1 lb bulk breakfast sausage or ground turkey
  •  
    14.5 oz canned crushed tomatoes
  • ½ tsp kosher salt plus more to season the eggs
  • 4 large eggs
  •  
    shaved Parmesan
  • ground black pepper

Instructions
 

  1. Heat the oven to 400°F. In a large ovenproof skillet over medium-high heat, soften the onion, pepper and carrot in the oil for 10 to 12 minutes.
  2. Reduce to medium and cook the ketchup with the vegetables until it darkens, 5 to 7 minutes. Add garlic and chili powder for 1 minute. Stir in the vinegar, mustard and Worcestershire, heat for 1 minute and transfer to a bowl.
  3. Brown the sausage in the same skillet over medium-high, breaking it up, for 5 to 7 minutes. Add the crushed tomatoes, 1/2 teaspoon salt and vegetable mixture. Bring to a boil, then simmer on low for 2 to 3 minutes to reduce slightly.
  4. Take the skillet off the heat and make four hollows. Crack an egg into each, salt the eggs and bake 8 to 10 minutes until the whites set and the yolks are still slightly runny.

Notes

Use an ovenproof skillet so the dish can move directly from stovetop to oven.
Adapted from Maria Do, Delish.

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