Recipes

Matty’s Easy Weeknight Egg Bake

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This one’s for the one-pan heroes! Matty’s dropping eggs directly into a bubbling bath of rich tomato sauce and packing your casserole dish or skillet with juicy sausage, golden potatoes, and roasted peppers. We’re talkin’ maximum flavour and zero fuss. Grab some cheesy crusty bread and dig in any time of day.
Serves 4
Prep Time 1 hr
Cook Time 1 hr
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Ingredients

  • Egg Bake

    • 1 lb (0.5 kg) baby potatoes
    • 1 sweet onion, sliced
    • 1 whole red pepper
    • 4 cloves garlic
    • 1 lb (0.5 kg) 1 lb Merguez sausage (or your preferred kind)
    • 1 can diced tomatoes
    • 1 tsp (5 mL) paprika
    • 1 tsp (5 mL) Espelette pepper powder
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • Extra virgin olive oil
    • 8 whole eggs
    • ¼ cup (60 mL) parsley, roughly chopped
    • ½ lemon, juiced

  • Cheese Bread

    • 1 loaf country sourdough loaf
    • ¼ cup (60 mL) Extra virgin olive oil
    • 2 cloves garlic
    • 1 lb (0.5 kg) Emmental cheese, grated

Instructions

  • Egg Bake

    • Step 1

      Preheat the oven to 450°F (230°C).

    • Step 2

      Parboil the potatoes in a pot of well-salted water until just tender but not fully cooked, about 10–12 minutes. Drain and set aside.

    • Step 3

      Arrange the whole parboiled potatoes in the bottom of a deep baking dish.

    • Step 4

      Thinly slice the onion. Deseed and slice the red pepper. Roughly chop 4 whole cloves of garlic and cut the sausages in half. Add everything to the baking dish along with the diced tomatoes. Season with paprika, Espelette powder, salt, and pepper. Drizzle with extra virgin olive oil and gently toss to combine.

    • Step 5

      Bake, uncovered, for 30 minutes.

    • Step 6

      Remove the dish from the oven. Crack the eggs into the spaces between the vegetables and sausage, being careful not to break the yolks. Season the eggs lightly with salt and pepper, then return the dish to the oven until the egg whites are set and the yolks are cooked, about 10-15 minutes.

    • Step 7

      Let the dish rest for 15–20 minutes before serving. Finely chop the parsley and sprinkle it over the top. Finish with the juice of half a lemon.

    • Step 8

      Serve the egg bake alongside crusty country sourdough slices or cheese bread (instructions below).

  • Cheese Bread

    • Step 1

      Preheat the oven to 450°F (230°C).

    • Step 2

      Cut the whole sourdough loaf in half lengthwise. Scoop out the interior crumb, leaving the crust intact. Discard the removed bread.

    • Step 3

      Arrange both halves, cut-side upon a baking tray. Drizzle with olive oil and bake until lightly toasted.

    • Step 4

      Remove from the oven and rub each slice with a peeled garlic clove.

    • Step 5

      Grate the Emmental cheese generously over each slice and return to the oven until the cheese is melted and lightly browned.

Nutrition Facts

Per 523g / 1/4 recipe serving
Calories630
Fat39 g
Saturated Fat14 g
Trans Fat0 g
Carbohydrate33 g
Fibre7 g
Sugars8 g
Protein30 g
Sodium1280 mg

Frequently Asked Questions

  • How long does it take to cook eggs in the oven?

  • How can you tell when an egg bake or breakfast skillet is fully cooked?

  • Does the egg white or yolk contain more protein?

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