Preheat the oven to 400 degrees F.

Toss the bread cubes with 1 tablespoon of olive oil.

Spread the bread cubes evenly in a single layer on a rimmed baking sheet.

Bake until the bread cubes begin to turn light golden around the edges, about 10-12 minutes.

Remove the bread cubes from the oven and set aside.

Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.

Add the finely diced onion and sweet Italian turkey sausage (casings removed) to the skillet.

Break up the sausage with a wooden spoon and cook until the sausage is cooked through and the onion is soft, about 8-10 minutes.

Add the drained fresh baby spinach and cook, stirring frequently, until wilted, about 2 minutes.

Add the drained and coarsely chopped oil-packed sun-dried tomatoes and chopped fresh basil.

Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.

Spread the sausage mixture evenly into a 13-by-9-by-2-inch glass or ceramic baking dish.

Sprinkle the coarsely crumbled goat cheese on top of the sausage mixture.

Arrange the baked bread cubes on top of the goat cheese.

Make 6 slight indentations in the mixture, spacing them apart.

Cover the baking dish and chill in the refrigerator for at least 2 hours (or up to 2 hours ahead).

Crack 1 large egg into each indentation, making sure to keep the yolks intact.

Sprinkle the eggs lightly with salt and freshly ground black pepper.

Bake in the preheated oven until the egg whites are set but the yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).