ricotta baked eggs with italian sausage, crispy potatoes, caramelized shallots, and wilted greens
½ lb raw italian sausage
1 lb red potatoes, scrubbed/dried and diced
1 red onion, thinly sliced
1 tbsp sliced fresh sage
½ tsp red pepper flakes
1 bunch red chard, stemmed and roughly chopped
2 cups marinara sauce
¼ cup water
½ lb whole milk ricotta cheese
toasted bread, for serving (optional)
Preheat the oven to 375°F. Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, use your hands to break apart the sausage into small pieces and add to the oil. Brown the sausage until golden on all sides. Transfer the sausage to a plate.
Add a little bit more olive oil to the skillet. Add the diced potatoes. Cook until crisp on the outside and tender on the inside. Season with a pinch of salt. Transfer the potatoes to a plate.
Add a little bit more olive oil to the skillet. Add the sliced red onions. Sauté until caramelized and tender, stirring often. Stir in the sage and red pepper flakes. Cook for another minute or so. Add the chard and sauté until wilted. Season with another pinch of salt.
Add the sausage and potatoes back to the skillet. Pour in the marinara sauce and water. Stir well and bring the mixture to a bubble. Reduce the heat to medium-low and allow to simmer for about 5 minutes. Stir well again.
Dollop the ricotta over the sauce. Use a spoon to make 6 “wells” and crack the eggs right into each one. Bake for about 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Serve as is or with toasted bread on the side.