Ragu Baked Eggs Breakfast Ragu Recipes
RAGU BAKED EGGS BREAKFAST #RAGU
Ragú® Recipe Contest Entry. This easy to make dish is perfect for family breakfast or a crowd pleaser for brunch. Grab some crispy bread and dig in. It is spicy, meaty goodness engulfed in tomato goodness!
Provided by dwinloes
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In a blender, puree the roasted red peppers with 1 cup of Ragu marinara sauce.
- 3. In a large skillet over medium-high heat, add the olive oil and onion; sauté until onions are translucent. Add the turkey sausage and sauté until cooked through. Stir in the remaining 2 cups ragu marinara, the red pepper puree, tomato paste, parsley, sugar, cumin, paprika, cayenne pepper, salt and pepper and bring to a boil. Reduce the heat to medium-low and stir in the spinach. Cover and cook for 15 minutes.
- 4. Divide the Ragu tomato mixture between 2 large oven safe skillets or 1 large baking dish. With a large spoon, make 8 wells in the sauce and break an egg into each well. Crumble the goat cheese around the top of the sauce and bake in the oven for 15 minutes or until the white of the egg has begun to set but the yolks are still runny.
- 5. Top with the arugula and serve. Can be served with crispy bread or grilled pita.
Nutrition Facts : Calories 550.6, Fat 34.1, SaturatedFat 12.2, Cholesterol 465.8, Sodium 2061.2, Carbohydrate 19.2, Fiber 5.2, Sugar 11.5, Protein 42.4
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