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Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

['2 tablespoons extra-virgin olive oil, plus more for brushing', '1 large onion, finely diced', '2 garlic cloves, minced', '1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled', '1 (14.5-ounce) can chopped fire-roasted tomatoes', '1 1/2 teaspoon Spanish sweet smoked paprika', '1/2 teaspoon kosher salt', '8 large eggs', '1/2 cup cilantro, roughly chopped', 'Toasted bread, for serving', '8 ramekins or oven-safe bowls']

Preheat oven to 400°F.
Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
Serve immediately with toasted bread.

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