Ingredients
- 1 lb Ground Sausage
- 1 can Cento Certified San Marzano Tomatoes (14 oz), crushed
- ¼ cup Cento Chefs Cut Roasted Peppers, drained
- 3 Eggs
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Italian Parsley, chopped for garnish
- 2 cloves Garlic, minced
- 1/2 Onion, finely chopped
- 1 ball Burrata Mozzarella
Directions
Preheat your oven to 375°F and grease a small baking dish with non-stick spray. In a skillet over medium heat, sauté the minced garlic and finely chopped onion until fragrant and translucent. Add the ground sausage and cook until browned and cooked through, breaking it apart with a spoon as it cooks. Stir in the drained diced tomatoes and chopped roasted red peppers. Cook for another 2-3 minutes until heated through. Season with salt and pepper to taste. Transfer the sausage mixture to the prepared baking dish, spreading it evenly. Using a spoon, make 3 wells in the sausage mixture for the eggs. Crack an egg into each well. Distribute the torn burrata cheese pieces evenly over the sausage mixture and eggs. Bake in the preheated oven for about 15-20 minutes or until the egg whites are set but the yolks are still runny, or longer if you prefer firmer yolks. Once baked, remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving. Serves 2.
