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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
55 mins
Cal/Serv:
477
Nostalgia meets breakfast in this ultra-comforting, one-pot sloppy Joe eggs recipe. We're combining the classic flavors of the childhood favorite with poached eggs to create this shakshuka-style dish that's just as good for breakfast as it is for brunch. Boasting breakfast sausage and a classic sloppy Joe-inspired sauce, this is the high-protein meal that savory breakfast lovers will be obsessed with. It’s perfect for those cozy mornings when you want something hearty and satisfying, or when breakfast-for-dinner is calling your name. Here's what you need to know.
The meat:
You can swap out sausage with turkey for a leaner sloppy Joe; both options work great in this recipe since the canned tomatoes add moisture. Make sure to break up the meat thoroughly in the pan to reduce lumps.
The tomatoes:
If you prefer a meat-forward sloppy Joe, swap crushed tomatoes with tomato sauce, starting with 1 cup first, then adding 1/2 cup more as needed.
The flavor stars:
It wouldn’t be sloppy Joe without ketchup! Sugar content in ketchup brands varies, so be mindful of which ketchup you use as it will impart varying degrees of sweetness into the dish. The chili powder adds the perfect level of mild spice in this recipe without making it a “spicy” dish. If you would like it to be spicy, add 1/4 tsp. cayenne pepper at a time to taste. To balance things out, I added a touch of apple cider vinegar. Alternatively, you can use red wine vinegar or white vinegar in a pinch
Storage & make ahead:
To store, transfer sloppy Joe eggs to an airtight container and refrigerate for up to 4 days.
To make ahead, complete all but the baked egg steps at the end (5 to 7), and refrigerate the sloppy Joe mixture in airtight containers until ready to heat again. To reheat, microwave sloppy Joe mixture for 2 minutes then pour into an ovenproof skillet and continue with steps 5 through 7 to bake the eggs.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
medium yellow onion, finely chopped
- 1
medium carrot, peeled, finely chopped
- 1
red bell pepper, seeds and ribs removed, finely chopped
- 1/2 cup
ketchup
- 2
garlic cloves, finely chopped
- 1 Tbsp.
chili powder
- 2 Tbsp.
apple cider vinegar
- 2 Tbsp.
yellow mustard
- 1 Tbsp.
Worcestershire sauce
- 1 lb.
ground breakfast sausage or ground turkey
- 1
(14.5-oz.) can crushed tomatoes
Kosher salt
- 4
large eggs
Shredded Parmesan, for serving
Freshly ground black pepper
- 4
large slices toast (optional)
Directions
- Step 1Arrange a rack in center of oven; preheat to 400º. In a large ovenproof skillet or pot over medium-high heat, heat oil. Cook onions, carrot, and bell pepper, stirring occasionally, until softened and golden, 10 to 12 minutes.
- Step 2Reduce heat to medium. Add ketchup and cook, stirring occasionally, until color is darkened, 5 to 7 minutes. Add garlic and chili powder and cook, stirring, until fragrant, about 1 minute. Add vinegar, mustard, and Worcestershire and cook, stirring, until warmed through, about 1 minute more. Transfer to a medium bowl.
- Step 3Increase heat to medium-high. Cook sausage, stirring frequently and breaking meat apart, until browned, 5 to 7 minutes.
- Step 4Add tomatoes, 1/2 tsp. salt, and vegetable mixture. Bring to a boil, then fold in spinach (if using), stirring to combine, and cook until spinach is wilted, 2 to 3 minutes. Remove from heat.
- Step 5Make 4 indentions in meat mixture. Crack 1 egg into each; season with salt.
- Step 6Bake sloppy Joe eggs until egg whites are set and yolks slightly runny (shake pan to test this), 8 to 10 minutes.
- Step 7Top with Parmesan; season with pepper. Serve with toast alongside (if using).
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