Baked Eggs in Tomato Sauce with Sausage Recipe
Baked eggs in tomato sauce with sausage is a hearty Polish-style breakfast or dinner, a bit like shakshuka but with smoked sausage and marjoram. Perfect when you want to use up leftover bread – just dip it in the thick sauce and eat straight from the pan.
A Polish twist on shakshuka, this dish combines smoky sausage, aromatic marjoram and a rich tomato base for a comforting, one-pan meal that’s perfect for using up leftover bread.
Chef's tips
Don’t rush the sauce – letting it simmer a bit longer deepens the flavor and prevents the eggs from getting watery. Crack the eggs into a small bowl first, then slide them gently into the sauce for better control.
How to serve
Serve in the center of the table so everyone can scoop out an egg with plenty of sauce. Offer extra bread, toast or flatbread and a side of pickles or a simple green salad.
Ingredients
- eggs - 4 piece
- country-style or Silesian sausage sliced into half-moons - 120 g
- onion small - 1 piece
- garlic - 1 clove
- chopped canned tomatoes 1 can - 400 g
- tomato paste - 1 tablespoon
- oil - 1 tablespoon
- dried marjoram - 1 teaspoon
- paprika - 1 teaspoon
- paprika or more to taste - 0.25 teaspoons
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Peel the onion and dice it finely. Peel the garlic and chop finely. Slice the sausage into half-moons.
- Heat the oil in a medium, heavy-bottomed pan over medium heat. Add the sausage and fry for 3–4 minutes, until lightly browned and it releases some fat.
- Add the onion and fry for another 3–4 minutes, until softened and slightly translucent.
- Add the garlic and fry for about 30 seconds, until fragrant.
- Add the sweet and hot paprika and the marjoram, stirring quickly so the spices combine with the fat but do not burn.
- Add the canned tomatoes and tomato paste. Stir, season with salt and pepper. Cook over medium heat for 8–10 minutes, until the sauce thickens slightly. If it is too sour, you can add a pinch of sugar.
- Use a spoon to make 4 small wells in the sauce. Crack one egg into each well, trying not to break the yolks.
- Cover the pan with a lid and cook over low heat for 5–7 minutes, until the whites are set and the yolks remain slightly runny (or longer if you prefer fully set yolks).
- Sprinkle with chopped parsley and serve immediately, preferably with bread for dipping into the sauce.
Storage
Najlepiej smakuje od razu po przygotowaniu. Jeśli zostanie porcja, przechowuj ją w lodówce, a przy podgrzewaniu na patelni podlej odrobiną wody i przykryj, ale żółtka będą już całkowicie ścięte.
