Spanish Comfort Food (egg & Sausage Casserole)

Recipe by Bergy
READY IN: 45mins


  • 34
    cup onion, chopped
  • 2
    cloves garlic, finely chopped
  • 2
    tablespoons vegetable oil
  • 13
    cup mixed sweet red and green pepper, chopped
  • 1
    celery rib, chopped
  • 2
    teaspoons fresh basil or 3/4 teaspoon dried basil
  • 1
    (7 ounce) can tomato sauce
  • 34
    cup canned peas and carrots, drained (14 oz can will give you left overs to use in something else or fresh Peas and Carrots, cooked)
  • 4 -6
    red potatoes, cooked,left whole if small or quartered if larger
  • 10
    ounces smoked sausage, cut in 3/4 " pieces (Portuguese Linguica, Spanish Chorizo or sausage of your choice)
  • 2
    teaspoons hot paprika
  • 14
  • 2
    tablespoons lemon juice
  • 2 -4
    eggs (at least one egg per person)


  • Preheat oven to 375°F
  • Saute the onion & garlic in the vegetable oil until the Onion is translucent and the garlic is aromatic apprx 5 minutes
  • Add peppers & celery, cook a further 2 minutes
  • Add tomato sauce, sausage, potatoes & lemon juice
  • Sprinkle in the Paprika
  • Add drained peas & carrots & wine
  • Bring to a simmer
  • Transfer to a casserole dish with a lid
  • You may now continue to finish the dish or refrigerate it until 1 hour before serving bringing it to room temperature before placing it in the oven, If you have made this as a "do-ahead" allow 30 minutes at 375F to heat it to simmering
  • If you are continuing with the recipe without "doing ahead" place the casserole in the 375F oven and bring the contents to a bubbling simmer 5-10 minutes
  • Make a depression for each egg, crack in the eggs, cover and place back in the oven
  • Cook for apprx 10-15 minutes or until the eggs are done to your liking
  • Have one or two eggs on top of the sausage/vegetable mixture on each plate or bring the whole caaserole to the table