Eggs in Purgatory with Sausage

Total Time:
30 min
20 min
10 min

4 to 6 servings

  • 1 tablespoon extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage, cut into 1-inch pieces
  • 1 small onion, chopped
  • 5 ounces ciabatta bread, cubed (about 5 cups)
  • 2 cups marinara sauce
  • 4 ounces provolone cheese, diced (about 1 cup)
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup fresh basil, torn
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2 to 3 minutes.

  • Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara sauce and 2 cups water; bring to a simmer. Reduce the heat to medium (or move the skillet to a cooler part of the campfire). Stir in the provolone, 2 tablespoons parmesan and 1/4 cup basil.

  • Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons parmesan and 1/4 cup basil. Season with salt and pepper.

  • Photograph by Ryan Dausch

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