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Eggs in Purgatory with Sausage

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
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