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This baking-sheet dinner, a hybrid of my favorite sausage and peppers recipe mixed with the best shakshuka sauce, is the ultimate dish. It’s got spicy, savory flavors of the sausages and veggies and is mixed with the roasted tomato sauce that has just a hint of sweet and sour. It’s such a filling and beyond flavorful dish. The best thing is it makes for unbelievable leftovers the next night!
2 tablespoons Tuscanini Olive Oil
5 to 6 Italian sweet sausages, sliced into rounds
1 large red onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 and 1/2 cups frozen corn kernels
2 cups Tuscanini Crushed Tomatoes
1 tablespoon Manischewitz Honey
2 teaspoons oregano
salt, to taste
pepper, to taste
pinch of cayenne (optional)
4 to 5 eggs
Preheat oven to 375 degrees Fahrenheit. Drizzle the olive oil over the entire baking sheet.
Add the sausages and vegetables and spread out.
Mix the crushed tomatoes with the honey and spices. Pour the sauce over the entire dish. Using a spatula or spoon, make little pockets of space around the tray and then add the cracked eggs, one at a time, in that pocket.
Bake uncovered for 30 minutes until eggs are cooked and to your liking.
Photography by Sara Goldstein
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nice! really easy and good and comes together very quickly