Eggs in Purgatory with Sausage
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 560
- Total Fat
- 39
- Saturated Fat
- 15
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 203
- Sodium
- 1426
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
Directions
- 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.