These Sloppy Joe Eggs Have Officially Healed My Inner Child
Yields: 4 servings
Prep Time: 15 mins
Total Time: 55 mins
Ingredients
1 tbsp.
extra-virgin olive oil
1
medium yellow onion, finely chopped
1
medium carrot, peeled, finely chopped
1
red bell pepper, seeds and ribs removed, finely chopped
1/2 c.
ketchup
2
garlic cloves, finely chopped
1 tbsp.
chili powder
2 tbsp.
apple cider vinegar
2 tbsp.
yellow mustard
1 tbsp.
Worcestershire sauce
1 lb.
ground breakfast sausage or ground turkey
1
(14.5-oz.) can crushed tomatoes
Kosher salt
4
large eggs
Finely grated Parmesan, for serving
Freshly ground black pepper
4
large slices toast (optional)
Directions
Arrange a rack in center of oven; preheat to 400º. In a large ovenproof skillet or pot over medium-high heat, heat oil. Cook onions, carrot, and bell pepper, stirring occasionally, until softened and golden, 10 to 12 minutes.
Reduce heat to medium. Add ketchup and cook, stirring occasionally, until color is darkened and vegetables form a thick paste, 5 to 7 minutes. Add garlic and chili powder and cook, stirring, until fragrant, about 1 minute. Add vinegar, mustard, and Worcestershire and cook, stirring, until warmed through, about 1 minute more. Remove to a small bowl and set aside.
Increase heat to medium-high and add sausage. Cook, stirring frequently and breaking meat apart, until browned, 5 to 7 minutes.
Add tomatoes, 1/2 tsp. salt, and reserved vegetable mixture. Bring to a boil, then fold in spinach (if using), stirring to combine, and cook until spinach is wilted, 2 to 3 minutes. Remove from heat.
Make 4 indentions in meat mixture. Crack 1 egg into each; season with salt.
Bake sloppy Joe eggs until egg whites are set and yolks slightly runny (shake pan to test this), 8 to 10 minutes.
Top with Parmesan; season with pepper. Serve with toast alongside (if using).
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