Last night I made one of my favorite things for dinner…eggs in tomato sauce..also commonly known as eggs in purgatory. This is so simple to make and it is so good…I wonder why I don’t make it more often. It usually involves a basic tomato sauce to which you add eggs that then cook in the sauce. Well, I happened to have crumbled sausage on hand, and let’s just say that my eggs will no longer dwell in a purgatory of simple sauce anymore!

Ready?

Sauté 1/2 of a yellow onion in 4 Tbsp olive oil i a large skillet on medium high heat. Add 1 lb. crumbled pork sausage…Italian, hot, mild…I had breakfast sausage and that is what I used. Break up the sausage with a wooden spoon and when just about cooked through, add 3/4c white wine. Stir well, reduce heat to medium low and cover skillet. Let the sausage cook about 10 to 15 minutes and add 2 to 3 cups of plain tomato sauce. Season with salt and pepper. Once the sauce begins to simmer, continue to cook on low heat for another 15 minutes or so. If the sauce gets too thick, absolutely feel free to add a splash more wine to thin it out! Then add eggs to the sauce. I counted two eggs per person. Leave the eggs whole. Season each egg with salt and pepper and cover the skillet again. Cook the eggs to personal taste…more time for a firmer yolk and less time for a runnier yoke.

Make sure you have plenty of crusty bread for dipping.

Buon appetito!