Baked Eggs With Merguez Sausage, Tomatoes, And Smoky Paprika

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled
• 1 (14.5-ounce) can chopped fire-roasted tomatoes
• 1 1/2 teaspoon Spanish sweet smoked paprika
• 1/2 teaspoon kosher salt
• 8 large eggs
• 1/2 cup cilantro, roughly chopped
• Toasted bread, for serving
• 8 ramekins or oven-safe bowls

1. Preheat oven to 400u0b0F.
2. Heat oil in a large skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
3. Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
4. Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
5. Serve immediately with toasted bread.

extravirgin olive oil, onion, garlic, fresh merguez, tomatoes, paprika, kosher salt, eggs, cilantro, bread, ramekins

Taken from www.epicurious.com/recipes/food/views/baked-eggs-with-merguez-sausage-tomatoes-and-smoky-paprika-51244050 (may not work)