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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
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
½ tsp kosher salt plus more to season the eggs
4 large eggs- shaved Parmesan
ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
