Eggs in Purgatory: Scrambled eggs in tomato sauce with sausages

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Eggs in Purgatory is a popular Italian breakfast of scrambled eggs fried in tomato marinara sauce. In Italy, it's called uova al purgatorioThis simple dish is full of vibrant Mediterranean flavors and can be served for more than just breakfast, though it's considered a hangover treat. The scrambled eggs are even more satisfying when served with fried Italian sausage and cubed bread, which will soak up all the delicious juices. Before serving, sprinkle with grated Parmesan cheese and plenty of fresh basil, and top with fresh crusty bread for dipping in the remaining sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g raw sweet or hot Italian sausage, cut into 2.5 cm pieces.
1 tbsp. l. olive oil
1 small onion, chopped
150g ciabatta, diced (about 5 cups)
2 cups marinara sauce
110 g provolone cheese, diced (about 1 cup)
1/4 tbsp. grated parmesan
0.5 cup fresh basil, torn
4 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, kupaty (fried sausages), ciabatta bread, marinara sauce, provolone cheese, Parmesan cheese, basil

Cooking the dish according to the recipe:

Heat the olive oil in a 10-inch (25 cm) cast-iron skillet over medium-high heat. Add the sausages and cook, stirring, until golden brown and almost cooked through, 4-5 minutes. Add the onion and cook, stirring occasionally, until softened and lightly golden, 2-3 minutes.
Stir in the bread and cook until lightly browned, about 2 minutes. marinara sauce and 2 cups water and bring to a boil. Reduce heat to medium (or move the pan to a cooler part of the fire). Stir in provolone, 2 tablespoons Parmesan, and 1/4 cup basil.

Using the back of a spoon, make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the pan and cook until the 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 to taste.

Note

If cooking over an open fire, double the cooking time..

Categories:

recipe / Pan / Picnic / Backyard Recipes / Breakfast / Main courses / Meat / Eggs and dairy products / Food Network - recipes / Italian cuisine

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