Casserole with sausage and eggs

Ingredients:

• 1/2 small loaf of country bread, cut into 1.5-2.5 cm cubes (about 1 1/2 cups)
• 450 g sweet Italian sausage raw ground turkey without shell
• 1 piece (140 g) coarsely crumbled goat cheese (about 1.5 cups)
• 2 tablespoons extra-virgin olive oil
• 1 medium-sized onion, finely chopped
• 1 pack (280-340 g) fresh baby spinach (drained)
• 1 can (180 g) coarsely chopped sun-dried tomatoes in oil (drained)
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon coarse salt, plus a little more
• 1/4 teaspoon freshly ground black pepper, plus more
• 6 eggs of category CO

Preparation:

1. Preheat oven to 205°C.
   
   Toss the bread slices with 1 tablespoon of oil and spread them evenly in a single layer on a rimmed baking sheet. Bake until golden brown, 10-12 minutes (be careful not to overcook them, as the bread and sausage will continue to bake in the pan). Remove from the oven and let sit.
2. Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausages. Break up the sausage mixture with a wooden spoon and cook until the meat is cooked through and the onion is soft, 8-10 minutes.
   
   Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
3. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly in a 33x20x5 cm glass or ceramic baking dish.
   
   Sprinkle with goat cheese and arrange slices of bread on top. Make 6 small indentations in the mixture, spaced slightly apart. Cover and refrigerate. This can be done up to 2 hours in advance.
4. Crack one egg into each well, making sure the yolks remain intact. Season lightly with salt and freshly ground pepper.
   
   Bake until the egg whites are set but the yolks are still runny, about 15 minutes (or 18 minutes until the eggs are cooked through).