Eggs in Purgatory - Italian Baked Eggs in Garlic Tomato Sausage Sauce
Here is our version of Eggs in Purgatory: Italian Baked Eggs in Tomato Garlic Sausage Sauce. An easy and incredibly flavorful breakfast dish!
Ingredients
- 1 tablespoon olive oil
- 2 links (8 oz) Italian sausage (casing removed) - (230 g)
- 1 onion diced (300g)
- 4 cloves garlic, minced
- 3 (14.5 oz) cans diced tomatoes (1.2 kg)
- 1 tablespoon fennel seeds (lightly toasted in a dry skillet)
- 1 tablespoon Italian seasoning
- 1 teaspoon dried thyme
- 2 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon salt (see note)
- ½ teaspoon balsamic vinegar
- 4 eggs
- 4 oz (115g) Cherry/grape tomatoes halved
- 4 oz Mozzarella balls (ciliegine), halved
- Parmesan and fresh basil or oregano (chiffonade or small leaves) to serve
Instructions
- In a cast iron skillet (or other oven safe large skillet), add oil and sausage to the pan to brown over medium-high heat for about 5 minutes. Once browned, remove browned sausage to a bowl and set aside.2 links (8 oz) Italian sausage (casing removed) - (230 g) , 1 tablespoon olive oil
- Add onions to the skillet and sauté for 4 minutes. Then add garlic for 30 seconds. Pour off excess oil if required (this will depend on how fatty your sausage is). Then add sausage back to the skillet.1 onion diced (300g), 4 cloves garlic, minced
- Reduce to medium heat, and add the cans of diced tomatoes, spices, and salt and stir to combine. Bring to a simmer, then reduce to low and cook for 20 minutes.3 (14.5 oz) cans diced tomatoes (1.2 kg), 1 tablespoon fennel seeds (lightly toasted in a dry skillet), 1 tablespoon Italian seasoning, 1 teaspoon dried thyme, 2 teaspoon dried oregano, ½ teaspoon black pepper, 1 teaspoon red pepper flakes, 1 tablespoon salt (see note)
- Preheat over to 375° F.
- After 20 minutes, taste for seasoning and add more salt if needed. Add the balsamic vinegar and stir to combine. Then make 4 small holes in the sauce and crack the eggs in each hole. Add the halved tomatoes and mozzarella, then bake for 12-15 minutes or until the egg whites have set.½ teaspoon balsamic vinegar, 4 oz (115g) Cherry/grape tomatoes halved, 4 eggs, 4 oz Mozzarella balls (ciliegine), halved
- Once done, remove from the oven and garnish with shaved parmesan and fresh oregano and/or basil.Parmesan and fresh basil or oregano (chiffonade or small leaves) to serve
Notes
The amount of salt you add may depend on the salt content in your sausage. Start with 1 tablespoon and add more if necessary before adding the eggs.
Nutrition
Calories: 446kcalCarbohydrates: 21gProtein: 22gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 216mgSodium: 2282mgPotassium: 966mgFiber: 6gSugar: 10gVitamin A: 937IUVitamin C: 40mgCalcium: 309mgIron: 6mg
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