An eggcellent recipe that can be shared with your friends and family. Psst, it’s made even better with our Rinnai oven… so try this recipe today!
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Servings: 4
Ingredients
1 tbsp olive oil
4 eggs
1 sausage (of your preference)
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
2 cans (400g each) diced tomatoes
2 tbsp (30g) tomato paste
1 can black beans
1 tsp chili flakes
1 tsp paprika
1 tsp cumin
1 tsp salt
Kitchen Appliance:
Rinnai RO-E6208TA-EM Oven
Method
Pre-heat your Rinnai oven to 180°C.
Prep your ingredients: chopped red bell pepper and yellow onions.
In a pan, fry the sausage until golden brown. Remove from the pan and slice into pieces (or any pattern you desire).
In a cast iron skillet over medium heat, fry the minced garlic and chopped onions for about 5 minutes until the onions have soften.
Then add in the chopped red bell peppers and fry for another 5 – 7 minutes.
After that, stir in the diced tomatoes, tomato paste and black beans. Stir to combine well before mixing in the seasoning: paprika, cumin, chili flakes and salt.
Cook the sauce mixture for about 10 – 15 minutes until some of the liquid has evaporated and the sauce thickens.
Make 4 holes in the sauce mixture and crack in 1 egg into each hole. Note: If you’re afraid the egg shell might fall into the sauce, you can crack the egg into a small bowl and pour it into the hole.
Add in the sausage slices then place the skillet into your pre-heated Rinnai oven to bake for 15 minutes or until the egg is cooked to your desired doneness.
Once cooked, remove the skillet from the oven and garnish with some fresh parsley.
