Ingredients
1 pound bulk Italian sausage1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained3/4 cup part-skim ricotta cheese8 large eggs1/4 teaspoon salt1/4 teaspoon pepper1/4 cup shredded Parmesan cheese1 tablespoon minced fresh basil1 French bread demi-baguette (4 ounces), cut into 1-inch slices1/4 cup butter, softened
Preparation
Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.
Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto meat mixture between dollops of ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.
Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil.
Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
