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!
