This simple and hearty egg dish is so versatile you can serve it for breakfast, lunch, a light supper, or brunch. Poached eggs are typically cooked in water, but these eggs are poached in a flavorful tomato sauce with Italian sausage. If you like a little heat, use the hot Italian sausage and add in the red pepper flakes. You can substitute Italian turkey sausage for a leaner version of this recipe.
POACHED EGGS WITH TOMATO SAUCE AND SAUSAGE
(Ova Affucate cú Sarsa di Pumidoru é Sasizza/Uova Affogate con Salsa di Pomodoro é Salsiccia)
1 pound sweet or hot Italian sausage
2 tablespoons olive oil
1/2 medium onion, chopped
1 (28 ounce) can crushed tomatoes
1/2 cup water
1 teaspoon minced fresh marjoram or oregano
1/4 teaspoon red pepper flakes (optional)
6 extra-large eggs
Salt and ground black pepper
Heat a large skillet over medium-high heat. Brown the sausage and set aside.
Using a separate large 12-inch covered skillet, heat the olive oil over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add tomatoes, water, marjoram, and red pepper is using. Season with salt and pepper. Cover with lid and cook for 15 minutes on low heat.
Crack one egg into a small bowl, being careful not to break the yolk. Using a large spoon, make an indentation in the sauce in which to place the egg. Carefully slip the egg into the indentation. Repeat with the remaining eggs, spacing each egg evenly around the pan. Cover and cook 15 to 20 minutes longer, to desired doneness. Spoon the eggs with some of the sauce into individual serving bowls and serve with toasted Italian bread slices.
